This pie features a fruit medley, plus a special topping

It’s fascinating to find several versions of the same recipe — and compare how they’ve been adapted.

Today’s recipe is Junkberry Pie, which originated at Royer’s Pie Haven in Round Top, Texas.

The New York Times Cooking section picked it up and published it, which is where I first saw the recipe. I was intrigued by the combination of apples, peaches and berries, and the fact that the baker could incorporate frozen fruit as desired. And the fruit combination could be adapted to whatever was available.

The filling also was cooked before being baked in the pie shell, eliminating the problem of weeping defrosted berries. And, instead of a top crust, a sour cream-based topping was spread over the fruit.

Yes, I thought, I still have a lot of frozen fruit from last summer that I really should use up, including a couple of peaches. Plus those OK strawberries I just bought. This pie needs to be a future project.

Then I found a second Junkberry recipe, on the Southern Living magazine website. I absolutely trust Southern Living bakers, and their adaptation of the recipe looked much better than NYT’s. Lemon juice and lemon zest added to the cooked fruit. Less sugar in the filling and topping — and less topping total. (Comments on the NYT recipe noted the excessive amount of topping.) This one had a few more steps, but a promise of a much better pie.

And here it is! 

Junkberry pie

As adapted by Southern Living magazine

Serves 6-8

Ingredients:

One unbaked 9-inch pie crust, homemade or purchased 

For filling:

1 tablespoon cornstarch

2 lemons, zested and juiced (at least 2 tablespoons juice needed; reserve zest separately)

2 tablespoons unsalted butter

1 Granny Smith or other tart apple, peeled, cored and sliced into 1/4-inch pieces

1-1/2 cups fresh or frozen peaches, peeled and cut into 1/2-inch slices

1 cup fresh or frozen strawberries, cored and halved

1/2 cup granulated sugar

2 tablespoons light brown sugar

1/4 teaspoon kosher salt

1 cup fresh or frozen blueberries

1 cup fresh or frozen blackberries

1/2 cup fresh or frozen raspberries

1/4 cup all-purpose flour

1 teaspoon vanilla extract

1 tablespoon reserved lemon zest

For the topping:

1/2 cup full- or low-fat sour cream (room temperature is best)

1/2 cup all-purpose flour

1/4 teaspoon kosher salt

1 teaspoon lemon zest 

2/3 cup granulated sugar, plus 1 tablespoon for sprinkling

Instructions:

First, a note on the pie pan/crust: I have a 9-1/2-inch pie plate, which was perfect for the amount of fruit and filling — no overflow! So err up, rather than down, when choosing a size. If using a purchased crust that’s not already in a pan, roll it out a bit before fitting it into a pie pan. It’ll be easier to make a fluted or other fancy edge.

To make the pie filling:

Move an oven rack to the lowest position and preheat oven to 350 degrees. If not already done, press the unbaked pie crust into the chosen pie pan (ungreased), and set aside.

Make a lemon slurry by stirring together the cornstarch and 2 tablespoons lemon juice in a small bowl or measuring cup. Set aside.

Melt the butter in a large skillet or Dutch oven over medium heat. Add the apple pieces, peach pieces and halved strawberries along with the granulated sugar, brown sugar and salt, stirring frequently until syrupy, about 3 minutes.

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

Give the lemon juice slurry another quick stir and then add it to the pan, stirring to combine. Increase the heat to medium-high and continue cooking, stirring constantly for 30 seconds to 1 minute, until mixture is thickened. (Your stirring spoon or spatula should leave a trail when dragged acrosss the bottom of the pan.)

Remove the pan from the heat and stir in the vanilla extract and 1 tablespoon lemon zest. Let the filling cool a few minutes while you prepare the topping — no need to refrigerate it.

To make the topping: In a medium bowl, stir together the sour cream, 1/2 cup flour, 1/4 teaspoon kosher salt, 1 teaspoon lemon zest and 2/3 cup granulated sugar until the mixture is smooth.

Now gently spoon the fruit filling into the pie crust, smoothing it evenly. Dollop the topping by tablespoons gently over the filling, smoothing it out and leaving a small border of filling around the edges. (It doesn’t have to be perfect!) Sprinkle the top with about 1 tablespoon additional granulated sugar.

Place the pie on a rimmed baking sheet. Bake on the lowest rack of the oven for 50 to 60 minutes, until the fruit filling is bubbling and the topping is firm to the touch and starting to lightly brown. The crust should be lightly golden brown.

Allow the pie to cool completely before slicing. Serve chilled or at room temperature, with vanilla ice cream alongside if desired.