Description
Junkberry Pie is a vibrant, fruit-filled dessert combining layers of mixed berries and sweet peaches in a tender pie crust, topped with a creamy golden baked topping. This pie balances sweetness and tartness with a luscious fruit filling cooked before baking, resulting in a juicy, flavorful, and festive treat perfect for any occasion.
Ingredients
Fruit Filling
- 1 1/2 cups sugar
- 3/4 cup flour
- 2 peeled, cored, and sliced Granny Smith apples
- 2 cups blueberries
- 1 cup raspberries
- 3 cups sliced and peeled peaches
- 2 cups sliced strawberries
- 2 cups blackberries
- (Optional: frozen fruit can be used)
Junkberry Topping
- 1 cup sour cream
- 1/4 teaspoon salt
- 1 cup flour
- 1 1/4 cups sugar
Pie Shell
- 1 10-inch unbaked pie crust (store-bought or homemade)
Instructions
- Prepare the Fruit Filling: In a large saucepan over medium heat, combine sugar, flour, peeled and sliced Granny Smith apples, blueberries, raspberries, sliced peaches, strawberries, and blackberries. Cook the mixture until it comes to a boil and thickens slightly, stirring occasionally to prevent sticking.
- Fill the Pie Shell: Pour the hot fruit filling evenly into the 10-inch unbaked pie shell, spreading it out gently to ensure an even layer.
- Make the Topping: In a medium bowl, whisk together sour cream, salt, flour, and sugar until smooth and fully blended. For best results, use an electric mixer to achieve a creamy consistency with no lumps.
- Apply the Topping: Spread the sour cream topping evenly over the fruit filling layer, then lightly sprinkle the top with a bit of sugar for added texture and sweetness.
- Bake the Pie: Place the pie in a preheated oven at 350°F (175°C) and bake for 50 minutes, or until the topping is firm and golden brown around the edges. Keep an eye on the color to avoid overbaking.
- Cool and Serve: Allow the pie to cool slightly before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or freshly whipped cream for extra indulgence.
Notes
- You can substitute or mix various berries based on availability or preference.
- Frozen fruit can be used directly without thawing but may require slightly longer baking time.
- Adding a splash of fresh lemon juice to the fruit mixture can brighten the flavors.
- Sprinkling coarse sugar on top of the topping before baking enhances texture.
- Store leftover pie covered at room temperature for 1 day, or in the refrigerator for up to 4 days.
- Reheat slices gently in an oven at 300°F for about 10 minutes to retain topping firmness.
- Fully baked pies can be frozen for up to 2 months, thawed overnight in the refrigerator before serving.
- Use a ready-made pie crust to save time if preferred.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
