Instructions: CRUST: Pop popcorn according to directions. Cool slightly; crush by rolling with rolling pin. Place popcorn in bowl. Mix corn syrup and butter in saucepan; cook to soft-ball stage or 240 on candy thermometer. Pour over popcorn; toss with greased wooden spoon. Press frimly, with buttered hands, against bottom and side of buttered 9" pie plate; refrigerate for 30 minutes or until set.

FILLING: Mix gelatin with lemon juice and orange juice in saucepan; let stand for 5 minutes. Place over low heat; stir until gelatin is dissolved. Mix with pie filling; pour into popcorn crust. Garnish.

Refrigerate until ready to serve.

GARNISH: Stir brandy extract into Cool Whip. Drop by spoonfuls in center of chery pie; sprinkle with nutmeg.

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