4 c. fresh or frozen pitted, tart red cherries
1 c. sugar
1/8 tsp. salt
3 tbsp. quick cooking tapioca
1 tbsp. cherry brandy (optional)
1 tsp. finely shredded lemon peel
1 tbsp. butter
Pastry shell for double crust pie

In a large bowl combine cherries, sugar, tapioca, brandy (if desired), lemon peel and 1/8 teaspoon salt. Let stand 20 minutes, stirring occasionally.

Fill a pastry lined 9 inch pie plate with cherry mixture, dot with butter. Adjust top crust, seal and flute edge. Cover edge of pie with foil. Bake at 375 degrees for 30 minutes. Remove foil, bake for 25-30 minutes more or until golden. Cool on a wire rack.