Instructions: In a bowl, stir together flour and salt; cut in lard till pieces are the size of small peas. Sprinkle 1 tablespoon water over part of the mixture. Gently toss with fork. Repeat with remaining water till all is moistened. Form into two balls. On a floured surface roll one ball into a 9-inch pie plate; trim pastry even with the rim of the pie plate.

Combine cherries, sugar, tapioca, brandy, lemon peel, and 1/8 teaspoon salt. Let stand 20 minutes; stir occasionally. Do not cook.

Fill pastry with desired cherry filling. Dot with butter. Roll out remaining dough; cut slits in top crust. Place pastry atop filling.

Seal and flute edge high. Bake at 375F for 55 to 60 minutes.

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