Junkberry Pie


This mixed-fruit pie, inspired by one served at Royer's Pie Haven in Round Top, Texas, is easy to customize with whatever fruit you have on hand.

Southern Living Junkberry Pie slice cut served with vanilla ice cream

Molly Bolton

Active Time:
15 mins
Total Time:
1 hrs
1 9-inch pie

Inspired by the beloved Junkberry Pie from Royer’s Pie Haven in Round Top, Texas, this is the fruit pie you never knew you needed!

From apples to peaches to berries, this pie runs the fruit gamut. The sour cream topping is as simple to make as it is delicious and pairs perfectly with the sweet and tart fruit filling.

We added a little lemon to the mix, which adds balance, a touch of brightness, and brings out the fruit's natural sweetness.

Fruit not in season? No problem! Simply use frozen fruit in place of fresh fruit ,and increase the flour to 1/3 cup. You may need to cook the filling a little longer.

Southern Living Junkberry Pie cut and ready to serve

Molly Bolton


Pie Filling

  • 1 unbaked 9 in. pie crust, store-bought or homemade

  • 1 Tbsp. cornstarch

  • 2 Tbsp. lemon juice (from 1 lemon)

  • 2 Tbsp. unsalted butter

  • 1 large Granny Smith apple, peeled, cored, and cut into 1/2-inch thick slices

  • 1 1/2 cups peeled and sliced peaches (about 7 1/2 oz.)

  • 1 cup cleaned and halved strawberries (about 6 oz.)

  • 1/2 cup granulated sugar

  • 2 Tbsp. light brown sugar

  • 1/4 tsp. kosher salt

  • 1 cup blackberries (about 4 3/4 oz.)

  • 1 cup blueberries (about 5 1/2 oz.)

  • 1/2 cup raspberries (about 2 1/2 oz.)

  • 1/4 cup all-purpose flour

  • 1 tsp. vanilla extract

  • 1 Tbsp. lemon zest (from 1 lemon)

Pie Topping

  • 1/2 cup sour cream

  • 1/2 cup all-purpose flour

  • 1/4 tsp. kosher salt

  • 1 tsp. lemon zest

  • 2/3 cup granulated sugar, plus more for sprinkling


  1. Gather your ingredients:

    Southern Living Junkberry Pie ingredients

    Molly Bolton

  2. Prep pie crust and preheat oven:

    Adjust the oven rack to the lowest setting, and preheat the oven to 350°F. Press the unbaked pie crust into a 9-inch ungreased pie dish; set aside.

    Southern Living Junkberry Pie putting the crust into the pie pan

    Molly Bolton

  3. Make lemon slurry:

    In a small bowl or glass measuring cup, stir together the cornstarch and lemon juice to form a slurry and set aside.

  4. Make pie filling"

    Melt the butter in a large saucepan or Dutch oven over medium heat.

    Southern Living Junkberry Pie melting the butter in the dutch oven

    Molly Bolton

    Add the apples, peaches, strawberries, granulated sugar, brown sugar, and kosher salt to the melted butter and cook, stirring frequently, until syrupy, about 3 minutes. 

    Southern Living Junkberry Pie cooking the apples and strawberries

    Molly Bolton

    Next, add the blackberries, blueberries, raspberries, and flour, and stir to combine. Cook for 1 minute, stirring frequently, until the mixture has thickened. 

    Southern Living Junkberry Pie adding the other berries to the filling

    Molly Bolton

    Pour in the lemon juice slurry, and stir to combine. Increase the heat to medium-high and continue to cook, stirring constantly, for 30 seconds to 1 minute, until thickened and your spoon leaves a trail on the bottom of the pan. Don't worry if the fruit is still a little firm; it will finish cooking as it bakes. Remove the pan from the heat and stir in the vanilla extract and lemon zest.

    Southern Living Junkberry Pie adding the lemon zest to the pie filling

    Molly Bolton

    Carefully spoon the fruit filling into the prepared pie dish. Set aside to cool slightly while you prepare the topping.

    Southern Living Junkberry Pie filling in pie pan

    Molly Bolton

  5. Make pie topping:

    Stir together sour cream, flour, salt, lemon zest, and granulated sugar in a medium bowl until smooth.

    Southern Living Junkberry Pie stirring together the topping ingredients

    Molly Bolton

    Spoon evenly onto the pie filling, leaving a small border of fruit filling exposed around the edges. Sprinkle the top with additional sugar, about 1 tablespoon.

    Southern Living Junkberry Pie topping added to the unbaked pie

    Molly Bolton

  6. Bake pie:

    Place the pie dish on a rimmed baking sheet to catch any drips. Bake on the lowest rack of the oven for 45 to 50 minutes, until the fruit filling is bubbling and the topping is firm to the touch and beginning to lightly brown. Allow to cool completely before slicing and serving. Pie may be served chilled or at room temperature. We love serving with vanilla ice cream!

    Southern Living Junkberry Pie baked and out of the oven

    Molly Bolton

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