Difficulty: Easy - for beginners
4 c fresh or frozen pitted tart red cherries
1 c sugar
3 Tbs quick cooking tapioca
1 Tbs cherry brandy
1 tsp finely shredded lemon peel
pastry for a double crust pie
1 Tbs butter
Preheat oven to 375.
In a lg bowl, combine cherries, sugar, tapioca,brandy, and lemon peel. Let stand 20 minutes, stirring occaisionally.
Fill a pastry lined 9" pie plate with cherry mixture. Dot with butter. Adjust top crust.
Seal and flute edge high. Cover edges with foil or pie ring.
Bake at 375 for 30 minutes. Remove foil edging and bake for 25-30 minutes more or until golden.
Cool pie on a wire rack before serving.