Berry Patch Pies

Pasty for 2-crust pie
4 cups berries (strawberries, raspberries, blackberries, hucklberries or peeled sliced peaches or pitted plums)
3/4 cup granulated usgar
2 1/2 to 3 tablespoons minute tapioca or 3 tablespoons flour
1 teaspoon grated lemon rind
1 leaspoon lemon juice
1/8 teaspoon nutmeg or mace
1/2 teaspoon cinnamon
1/8 teaspoon salt

Line an 8 or 9 inch pie pan with pastry rolled to 1/8 inch thickness. In a bowl combine all ingredients except berries and butter. Sprinkle a little of the sugar mixture on bottom pastry. Then layer fruit and sugar mixture alternately until pie is full. Dot with butter. Roll and cut top pastry so it fits over the fruit filling with 1-inch overhang. Fold it over and under bottom pastry. Press edges together with the tines of a fork and flute. Place paper "chimney" or china "pie birds" through centre of top pastry to prevent overflow of pie juices. Slash top pastry in several places. Bake in hot oven of 425* F. until fruit is tender and crust is lightly browned--40 to 50 minutes.