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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.

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