South Side Pie Challenge

Bakers and tasters browse pies at the 11th annual South Side Pie Challenge at the Hyde Park Neighborhood Club, 5480 S. Kenwood Ave. on Nov. 6, 2022.

The Grand Prize winner at this year's South Side Pie Challenge, held on Nov. 6 in the Hyde Park Neighborhood Club, was Erin Tamm, who took home the laurels for her "Strawberry Rhubarb Crumble Pie." 

Tamm shared her recipe with the Herald. 


1 Homemade pie crust


3 cups sliced rhubarb (1/2 inch pieces)

3 cups sliced strawberries

1/3 cup packed light brown sugar

1/3 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon kosher salt

1 tablespoon lemon juice

1/2 teaspoon lemon zest

1/2 teaspoon vanilla extract

2 tablespoons unsalted butter, cut into small pieces


12 tablespoons unsalted butter, melted

1 1/2 cups all-purpose flour

1 cup packed brown sugar

1 cup old-fashioned rolled oats

1 cup pecans, chopped

1 teaspoon kosher salt



The crust: Prepare pie crust and refrigerate

Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, lemon juice, lemon zest, vanilla extract together in a large bowl. Set filling aside as the oven preheats.  

Preheat oven to 350 degrees Fahrenheit 

Roll out the chilled pie dough: On a piece of parchment paper dusted with flour, roll out the chilled dough. Turn the dough about a quarter after every few rolls until you have a circle about 12 inches in diameter. Use parchment paper to carefully lift the dough and place into a 9 inch pie pan. Trim excess dough leaving about 1 inch of overhang. Tuck edge of dough under and use fingers to create a scalloped edge.

Spoon the filling into the crust, leaving the excess liquid in the bowl (you don’t want that in the filling - discard it). Dot the pieces of butter on top of the filling.

Make the crumble: In a medium bowl combine the flour, brown sugar, oats, pecans and salt. Add the butter and stir with a fork until moistened. Squeeze handfuls mixture with clean hands to form large “crumbles” and carefully place on top of pie, completely covering the filling.  

Place the pie onto a large baking sheet and bake at 350 degrees Fahrenheit for 20 minutes. Cover top off pie with foil, bake for an additional 30-40 minutes. Pie is done when crust and topping are golden brown and filling bubbles.

Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. 


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