Red Cherry Pie

2½ tablespoons Minute Tapioca

1 cup sugar

⅛ teaspoon salt

1 tablespoon melted butter

2½ cups canned, sour red cherries, pitted and drained

1 cup cherry juice

Combine Minute Tapioca, sugar, salt, butter, cherries, and cherry juice; let stand while pastry is being made. Line a 9-inch pie plate with pastry rolled ⅛ inch thick. Fill with cherry mixture and moisten edge of crust. Make several slits in top crust for escape of steam, then adjust on filled crust. Bake in hot oven (450°F.) 15 minutes; then decrease heat to moderate (350°F.) and bake 30 minutes longer, or until filling is cooked and crust is browned.