Pear Cream Pie with Apricot Glaze Recipe
Ingredients
| Vanilla pudding package | 1 | |
| Milk | 2 Cup (16 tbs) | |
| Pastry for 1-crust 9-inch pie shell, baked | ||
| Pear | 1 Can (10oz), drained | |
| 1 jar (1 pound) apricot preserves | ||
| 2 tablespoons apricot or other brandy | ||
Directions
MAKING
1) In a saucepan, combine the pudding and milk, cook as per the package directions.
2) Turn off the heat and allow to cool for 5 minutes, stirring two times.
3) Pour the mixture into the pie shell and refrigerate for minimum 1 hour.
4) Arrange the pear halves over the pie.
5) In a small saucepan, put the preserves and allow to boil.
6) Stir in the brandy and simmer for 3 minutes.
7) Press through a sieve and allow to slightly cool.
8) Spoon or apply the mixture over pear surface and refrigerate until firm.
SERVING
9) Slice and serve in a nice plate.
1) In a saucepan, combine the pudding and milk, cook as per the package directions.
2) Turn off the heat and allow to cool for 5 minutes, stirring two times.
3) Pour the mixture into the pie shell and refrigerate for minimum 1 hour.
4) Arrange the pear halves over the pie.
5) In a small saucepan, put the preserves and allow to boil.
6) Stir in the brandy and simmer for 3 minutes.
7) Press through a sieve and allow to slightly cool.
8) Spoon or apply the mixture over pear surface and refrigerate until firm.
SERVING
9) Slice and serve in a nice plate.
Chef
