2 c. sugar
2 tbsp. quick cooking tapioca
1 tbsp. butter, melted
1/2 tsp. finely shredded orange peel
1/4 tsp. salt
3 oranges, peeled and sectioned
2 (16 oz.) cans pitted tart red cherries, drained (water packed)
1/4 c. orange juice
Pastry for double crust pie

Stir together sugar, tapioca, butter, orange peel, and salt. Set aside 12 orange sections. Chop remaining sections, reserving juice. Add chopped orange sections, reserved juices, cherries, and 1/4 cup additional orange juice to sugar mixture. Let stand 20 minutes, stirring occasionally.

Meanwhile, divide pastry into 6 portions. Roll in 7 inch circle on lightly floured surface. Line 6 (4 1/2 inch) tart pans with pastry. Turn edges under and crimp. Spoon in cherry mixture. Top each with 2 of the reserved orange sections. Place tart pans on baking sheet, 15 x 10 inch. Bake at 375 degrees for 45 minutes. Serves 12.