Junkberry Pie

Gather your ingredients:

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.

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.

Make pie filling"

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

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. 

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

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.

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

Make pie topping:

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

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.

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!