Sift together flour, salt, and sugar. Cut in margarine with a pastry blender (or two knives held parallel) until the pieces are the size of small peas. To make the pastry extra tender and flaky, divide margarine in half. Cut in first half until mixture looks like cornmeal. Then cut in remaining half until it looks like small peas.

Sprinkle one tablespoon of the water over part of the flour-margarine mixture. Gently toss with fork; push to one side of bowl. Sprinkle next tablespoons water over dry part; mix lightly; push to moistened part at side. Repeat until all is moistened. Gather up with fingers; form into two balls (for upper and lower crust).

On a lightly floured surface, flatten one ball slightly and roll an eighth-inch thick. Always roll going from center to edge of dough. Use light strokes. To transfer pastry, roll it over rolling pin; unroll pastry over pie dish, fitting loosely onto bottom and sides.

Peel apples and thinly slice (this can be done in the food processor). Mix apples together with sugar, flour, cinnamon, nutmeg, and salt. Fill pie shell with apple mixture. Dot with margarine, if desired.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Roll out upper crust of pie dough. Trim lower crust even with rim of pie plate; moisten the edge. Add top crust; trim to a half inch (one and a quarter centimeters) beyond edge; tuck it under edge of lower crust — this seals in the juice. Crimp edge. Slash upper crust gently, with your own design.

Bake for 50 minutes or until done. Serve with cherry sauce if desired.

To make cherry sauce, pour cherries into a small saucepan. Add brandy, sugar, and extract. Bring to a boil over medium heat. Once mixture boils, dissolve cornstarch in a bit of the hot liquid and add to pot. Stir until thickened. Lower flame and continue stirring for a minute or two more. Serve at room temperature.