Recipe Archives->Pies->Pear Cream

PEAR CREAM PIE WITH APRICOT GLAZE

1 package (3 1/4 ounces) vanilla pudding and pie filling
2 cups milk
Pastry for 1-crust 9-inch pie shels, baked
1 can (1 pound) pear halves, well drained
1 jar (1 pound) apricot preserves
2 tablespoons apricot or other brandy

Combine pudding and milk in saucepan.  Cook according to package
directions.  Remove from heat.  Cool for 5 minutes, stirring twice.
Pour into pie shell and chill for at least 1 hour.  Arrange pear
halves on top of pie.  Put preserves in small saucepan and bring
to boil.  Add brandy and simmer for 3 minutes, stirring.  Force
through a sieve and cool slightly.  Spoon or brush over surface of
pears.  Chill until firm.  Put a few lemon leaves in center of pie,
if desired.

Printable version: pear-cream.txt.