| 1 | Preparation: place cold water in bowl and sprinkle gelatin over it. |
| 2 | Let sit for 2 minutes, then stir in boiling water. |
| 3 | Add sugar and stir until dissolved. |
| 4 | Add orange and lemon juice and melon liqueur and stir well. |
| 5 | Regrigerate until slightly thickened but not set. |
| 6 | Whip cream until thick and fold in gelatin mixture. |
| 7 | Pour into baked pie shell. |
| 8 | Halve the melon balls and arrange on top of filling, cut side down. |
| 9 | Heat apricot preserves and liqueur until well blended. |
| 10 | Press through sieve into small bowl, then brush on top of melon balls. |
| 11 | Chill pie well before serving. serves |
