Fresh Cherry Pie

• 4 cups fresh or pitted tart cherries (20 ounces)
• 1 cup sugar
• 3 tablespoons quick-cooking tapioca
• 1 tablespoon cherry brandy
• 1 teaspoon finely shredded lemon peel
• Pastry for double crust pie
• 1 tablespoon margarine

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.

• Yields: 8 servings
• Preparation Time: About an hour and a half.