A not-too-soupy, not-too-firm Strawberry-Rhubarb-Raspberry Pie with a lattice crust and a hint of vanilla.
I have made this pie with both tapioca granules and cornstarch. Both help stabilize the filling, but neither is perfect. Feel free to use whatever you have on hand.
Letting this pie sit for several hours before slicing it will help reduce soupiness.