Roll out 1/2 pastry and line 9-inch pie tin; prick bottom well. Combine berries, apples, pineapple, sugar, salt and ginger. Let stand 1 hour. Add tapioca and pour into pie shell. Roll out remaining pastry and cover pie; crimp edges and cut 6 slits in top. Bake at 450° 10 minutes; reduce heat to 350° and continue baking 30 to 35 minutes more. Cool before serving.