1. In a large bowl, combine the five fruits (apples, rhubarb, raspberries, blueberries and strawberries) with the sugar, cornstarch, tapioca, lemon zest, lemon juice, ground cinnamon and vanilla extract. Let the mixture sit for about 15-20 minutes so all the flavors can begin to combine.
2. Spoon the pie filling into a prepared crust. Add cold butter (cubed small) to top of pie filling before baking.
3. Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly.
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|Serving Size: 1 Serving (129g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 41 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 11.4mg||4 %|
|Sodium 2.1mg||0 %|
|Potassium 134.1mg||4 %|
|Total Carbohydrate 46g||14 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 43.4g|
|Protein 0.7g||1 %|
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Calories per serving: 220
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