In a large bowl, combine cherries, sugar, tapioca, brandy, lemon peel and 1/8 teaspoon salt. Let stand 20 minutes, stirring occasionally. Fill a 9" pastry shell with the cherry mixture; dot with margarine. Adjust top crust. Seal and flute edge high. Cover edge of pie with foil. Bake in a 375 Degree F oven for 30 minutes. Remove foil; bake for 25 to 30 minutes more or until golden. Cool pie on a wire rack.