3 ripe pears
1 (10 oz.) jar apricot preserves
2 tbsp. lemon juice
Pastry for single crust pie
2 (3 oz. each) pkgs. soft cream cheese
2 tbsp. milk
1 tbsp. lemon juice
1 tsp. grated lemon peel

Core and slice each pear into 12 wedges, but do not peel. Combine preserves and lemon juice, heat to boiling. Add pears, cover and simmer until tender. Cool. Prepare pastry and roll out. Build up and flute edges. Prick with fork. Bake at 450 degrees for 10 minutes. Blend cream cheese with milk, sugar, lemon juice and peel. Spread over bottom of cooled pastry. Arrange pear slices over cream cheese. Pour glaze over all.