2 tb Cold water
1    Envelope unflavored gelatin
1/2 c  Boiling water
1/2 c  Sugar
1/2 c  Orange juice
2 tb Lemon juice
1/3 c  Midori melon liqueur
1 c  Heavy cream
1    Baked 9-inch deep pie shell
1 c  Honeydew melon balls
GLAZE:
1/4 c  Apricot preserves
1 tb Grand Marnier or other
-orange liqueur

Preparation: Place cold water in bowl and sprinkle gelatin over it. Let
sit for 2 minutes, then stir in boiling water. Add sugar and stir until
dissolved. Add orange and lemon juice and melon liqueur and stir well.
Refrigerate until slightly thickened but not set.

Whip cream until thick and fold in gelatin mixture. Pour into baked pie
shell.

Halve the melon balls and arrange on top of filling, cut side down.

Heat apricot preserves and liqueur until well blended. Press through sieve
into small bowl, then brush on top of melon balls. Chill pie well before
serving.