Fresh Cherry Pie - cooking recipe

Ingredients

4 c. fresh or frozen pitted tart red cherries
1 c. sugar
3 Tbsp. quick cooking tapioca
1 tsp. finely shredded lemon peel
pastry for double crust pie
1 Tbsp. butter or margarine

Preparation

In a large bowl, combine cherries, sugar, tapioca, lemon peel and 1/8 teaspoon salt.
Let stand 20 minutes, stirring occasionally.
Fill a pastry lined 9-inch pie plate with cherry mixture; dot with butter or margarine.
Adjust top crust.
Seal and flute edge high.
Cover edge of pie with foil.
Bake in a 375\u00b0 oven for 30 minutes.
Remove foil; bake for 25 to 30 minutes more or until golden.
Cool on a wire rack before serving.
Serves 8.