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

In a large bowl combine sugar, tapioca, brandy, lemon peel and 1/8 tsp. 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 high. Cover edge of pie with foil. Bake in a 375 degree oven for 30 minutes. Remove foil; bake for 25 to 30 minutes more or until golden. Cool pie on a wire rack before serving.