This recipe is from my mother-in-law, Marjorie Holt Jones. It was passed down to my wife and it is her standard for apple pie. It is a bit different from other pies because of the inclusion of the pecans.

• 1 unbaked 2-crust 9-inch plain pastry
• 5 to 7 tart apples
• 3/4 to 1 cup granulated sugar
• 2 tablespoons flour

• 1/8 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons butter or margarine
• 1/2 cup chopped pecans (as desired)

1. Prepare crust and line 9-inch pie tin. Preheat oven to 450°F.
2. Pare and core apples; slice thin. Add sugar mixed with flour, salt and spices. Add nuts if desired
3. Fill pastry-lined pan. Dot with butter.
4. Add and adjust top crust. Crimp edges and make flutes to seal crust edges. Slice top crust with knife to make steam vents.
5. Bake in hot oven (450°F.) for 10 minutes and then in moderate oven (350°F.) about 40 minutes or until golden brown. If crust is getting too brown, cover with foil.
6. Note: If apples are not tart, add 1 tablespoon lemon juice.