3 1/2 c. fresh or frozen cherries
4 to 5 tbsp. quick tapioca
1/8 tsp. salt
1 1/4 c. sugar
2 tbsp. butter

Combine cherries (thawed but still cold, if frozen), tapioca, salt and sugar, and let stand while preparing pastry for two-crust pie. Use 9 inch pan, preferably with rim. Fill with cherries, dot with butter and roll, fit, and seal upper crust. Bake 40-45 minutes at 425 degrees.