I fell in love with your Mama when I was just 18, partly because of her apple pie. I've never had an apple better than this. It's even good for breakfast. (Make sure you use her pastry recipe for the crust.) Mama, of course! pastry for 9-inch pie 6 or 7 tart apples, pared, cored, and thinly sliced (about 6 cups) 3/4 to 1 C. sugar 2 Tbsp. flour 1/2 to 1 tsp. cinnamon dash each of nutmeg and salt 2 Tbsp. margarine (NOT melted) Pre-heat oven to 400°. Stir together the apples, sugar, flour andcinnamon in a large bowl. Roll out the pastry for the bottom crust and lay it in a 9-inch pie pan. Pour the apple mixture into the pan. Dot the top with slices of margarine. Roll out the pastry for the top crust and lay it gently over the apples. Crimp and flute the edges so they won't leak during baking. Using a sharp knife, cut a few ventilation holes in the top crust. Bake at 400° for 55 to 60 minutes.