4 1/2 c. peeled baking apples
1/4 tsp. cinnamon
1 pkg. peach jello
1 1/2 c. water
1/4 tsp. nutmeg
1 tbsp. butter
1 pkg. cook and serve vanilla pudding
1 9 inch baked pastry shell

Topping:

1/4 c. graham cracker crumbs
1 1/2 tsp. sugar
1 tbsp. butter, melted

In a large saucepan, combine apples, water, butter, cinnamon and nutmeg, bring to a boil. Reduce heat; simmer uncovered for five minutes or until the apples are tender. Gradually stir in gelatin and pudding, bring to a boil. Remove from the heat. Let stand 5 minutes pour into pie shell. Combine topping ingredients, sprinkle over filling. Chill 3-4 hours until firm.