Prepare 2 crusts for a 9” pie dish and line the pan with 1 of them. Combine sugar, flour, cinnamon and salt. Spoon half this mixture over the pastry crust. Add fruit and sprinkle with remaining sugar mixture. Drizzle the lemon juice evenly over fruit and add thin slices of butter here and there. Lay the second crust over & SEAL the edges. Prick “vents” with fork and bake in a preheated 425 degree oven for 30-40 minutes on the lower shelf.