GLAZE:

2 tbsp. cornstarch
1/2 c. sugar
1 c. apricot nectar

FILLING:

8 oz. whipped cream cheese
1 baked & cooled 9" pie shell
1 lg. or 2 sm. Bartlett pears, pared if desired, halved, cored & sliced
Lemon juice to coat pears

To make glaze; combine cornstarch, sugar and apricot nectar in a 1 quart glass measuring cup. Cook in microwave oven on high power 6 minutes, stirring once halfway through cooking.

To Make Filling: Beat cream cheese with 3 tablespoons of glaze, spread into baked pie shell. Dip pear slices into lemon juice. Arrange pears in pie shell, spoon remaining glaze over the top. Chill until ready to serve, serve with whipped topping. Makes 6 servings.