Start over at 425 F. Make pastry according to directions. Roll out 2/3 of mix on lightly floured board to 12 circle. Fit into bottom of 9 ich pie plate.
Trim to 1 inch from edge. Trun under nad flute edge. Prick pie shell with fork. Save remaining dough for making tart later. Bake 12-15 minute until golden brown. Cool.
Add gelatin to hot water and stir until dissolved. Spoon ice cream into gelatin, stirring until completely melted. Chill until mixture has consistency of unbeaten egg whites.
Meanwhile drain apples well. Mix apples, sugar, cinnamon, nutmeg and lemon juce. Cook over Low heat, stirring occasionally, until apples are slightly transparent.
Drain syrup from apples. Cool apples. Gently stir apples into gelatin; spoon into pastry shell. Chill until firm. Garnish with whipped cream.Servings: 6