This darlin’ gal I’m standing next to is the Pie Queen of Round Top Texas! Her name is Tara Royer Steele, of the famous and iconic Royer’s Round Top Cafe and Royer’s Pie Haven in Round Top, Texas. Recently, she came to my house to visit and make a pie…in my kitchen!! Ummm….WOW! I was so honored!
Be sure to follow Tara on instagram here @graceupongracegirl
Yes! She is as adorable as she looks! I love that gal and her heart! You can read more about our super fun day making pie and eating lasagna on this blog post here! But the wonderful news is Tara has graciously and generously given me permission to share the recipe for Royer’s Junkberry Pie! And it’s amazing!! She is just the sweetest! So here you go sisters! A wonderful recipe for a very famous pie!
Royer’s JuNkBeRRy Pie
- 1 1/2 cups sugar
- 3/4 cup flour
- 2 peeled, cored & sliced granny smith apples
- 2 cups blueberries
- 1 cup raspberries
- 3 cups sliced & peeled peaches
- 2 cups sliced strawberries
- 2 cups blackberries
(*you can use frozen fruit)
Combine all ingredients in saucepan, cook fruit & mixture until boiling. Pour into 10″ unbaked pie shell. Spread topping on top of fruit filling. Sprinkle with sugar.
Bake for 50 minutes at 350 degrees. Topping will be firm & golden brown around the edges.
JuNkBeRRy Topping
- 1 cup sour cream
- 1/4 tsp salt
- 1 cup flour
- 1 1/4 cup sugar
Combine all ingredients & whisk until smooth (or mix with electric mixer). Pour on top of fruit filling and bake pie.
Enjoy!!
Thank you to Tara!!!
Hi there Sugar Pies! I have to say that one of my all time favorite desserts has got to be homemade peach pie! So when summertime rolls around and I see big, juicy, peaches at the market, well, they start singin’ my name! Lol! Recently I made this pie for my across-the-road neighbors. It was perfect timing because they were having company that evening. Pie has a way of making life a little sweeter…so every now and again I like to pass a little of that sweetness on to nice folks that deserve it. That’s the Mayberry way! (Maybe you should call me Aunt Bee Wanna-be! Lol!)
I named the pie Daisy Mae because of the cute daisy shaped crust cut-outs. They are actually fondant cake and cookie cutters. They come in a variety pack with flowers, leaves and other shapes. You can find the darling cutters HERE! Of course you can use any shape to top the pie with!
In this recipe you’ll need to remove the skin from the peaches. You can either blanch the peaches in boiling water or you can peel the skin using a quality fruit and vegetable peeler. I’ve found the one pictured above, which is designed in Switzerland, and it is AMAZING! It peels the skin off a peach as smooth as butter! You can find that peeler HERE!
My Heart bubbles with delight when Mama says “we’re having Pie tonight!”
DAISY MAE PEACH PIE
by Aunt Ruthie from Sugar Pie Farmhouse
Preheat Oven to 375 degrees
Ingredients
- 1 double crust pie dough ( bottom crust: in pan, crimped and chilled. Top Crust: flattened and chilled)
- 6 cups peeled and sliced ripe peaches (about 10-12 peaches)
- 1 1/4 cups sugar
- 2 1/2 Tablespoons Cornstarch
- 1/4 teaspoon cinnamon or nutmeg (I use cinnamon usually)
- 2 Tablespoons Minute Tapioca (to sprinkle on bottom of crust to prevent it from getting soggy)
- 2 Tablespoons Butter, chopped, (to dot on top of peach filling)
- cream or milk to brush tops of dough cut-outs
- extra sugar (coarse or granulated) to sprinkle on top of dough cut-outs
In a large bowl, toss the peaches with the sugar, cornstarch and cinnamon, set aside. Then sprinkle 2 tablespoons of Minute Tapioca on the bottom of the prepared, crimped and chilled crust (to prevent a soggy crust). Pour the peach filling into the bottom crust. Dot the top of the peaches with butter. Roll out top crust and cut out preferred shapes with a cookie cutter. Place the shapes on top of the peach filling. Slather the cut-outs with cream using a pastry brush then sprinkle with sugar. Place pie on parchment or foil covered baking sheet (with sides) and bake for 1 hour on lowest oven rack at 375 degrees. Check to see if the crust is getting too brown, if so, loosely cover with a sheet of foil. Make sure juice is bubbling thick as honey for doneness. Let the pie cool for a couple hours so the filling can set and thicken. Enjoy!
For my All Butter Pie Crust Recipe
CLICK HERE!
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