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Pear Cream Pie With Apricot Glaze

chef.expert's picture
Ingredients
  Vanilla pudding and pie filling 3 1⁄2 Ounce (1 Package)
  Milk 2 Cup (32 tbs)
  Pastry 1 , baked (For 1-Crust 9-Inch Pie Shell)
  Canned pear 1 Pound, drained (1 Can)
  Apricot preserves 1 Pound
  Apricot/Other brandy 2 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Ingredient: 
Orange
Cook Time: 
15 Minutes
Servings: 
4

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