Pear Cream Pie with Apricot Glaze

Ingredients

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

Instructions

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.