Pie Among Friends: Recipes from the Second Annual South Side Pie Challenge
Black and Blue Mango Pie by Chris AndrewsChris makes this pie every year to mark the end of Spring Quarter -- and to feed a crew of hungry physiology TAs-- in the Biological Sciences Collegiate Division at the University of Chicago. From Great Pies & Tarts by Carol Walter, Clarkson Potter Publishers
Fudge Pecan Pie by Rebecca LuttrellA friend told me I was a heretic for putting chocolate in a pecan pie, so think of this pie as "sinfully delicious." Rebecca's pie took Third Place in the Nut Category. http://whyevolutionistrue.wordpress.com/2013 Photo by Jerry Coyne, used with permission.
Lemon Chess Pie by Kate BaldwinLemon Chess took first place in the Crème Category. Regular yellow cornmeal (not stone ground) works best here. Make the filling before baking the shell so the cornmeal has time to soften. Adding the filling when the pie shell is still warm reduces the pie’s cooking time slightly.
S'Cream Pie by Deborah WeaverThe perfect post-Halloween pie to deplete your trick-or-treater's candy haul (or the left-over candy unclaimed by trick-or-treaters. S'Cream took third place in the Crème Category. Photo by Jerry Coyne, used with permission. http://whyevolutionistrue.wordpress.com/2013
Pleasing Pumpkin Pie by Shannan Younger and Megan McFadden.Pleasing Pumpkin took third place in the Pumpkin/Sweet Potato Category
Peter, Peter by Deborah MolaskyDeborah's deep dish pumpkin pie won First Prize in the Pumpkin/Sweet Potato Category
Blueberry pie with (mostly) whole wheat crust by Andy HowardPhoto by Jerry Coyne, used with permission. http://whyevolutionistrue.wordpress.com/2013
Mince Tarts with Honey-Butter Sauce by Julie VassilatosJulie Vassilatos is the organizer of The Second Annual South Side Pie Challenge
Cherry Almond Pie by Paul MollicaPaul's sour cherry pie took First Place in the Fruit Category One key to the success of this recipe is using fresh cherries in season. Sour cherries have a short season in the Midwest in June/July, so be prepared to pounce on them. We eat several of these pies in season. I usually buy 6 quarts from the farmer's market to set aside pitted and frozen for later use. Frozen cherries work very well. Photo by Jerry Coyne, used with permission http://whyevolutionistrue.wordpress.com/2013
Green Room's Blueberry PieThe Pre-School's Green Room at Akiba-Schechter Jewish Day School voted on blueberry for their pie and came up with this delicious recipe.
Shaker Lemon Pie by Robin SindelarThere are many recipes out there for this type of pie. The Shakers didn't want to waste anything so they used the lemon peel in the pie along with the fruit of the lemon. This is the way I make it. Photo by Jerry Coyne, used with permission. http://whyevolutionistrue.wordpress.com/2013
Scrumtrulescent Blueberry by Katie Maher-LipinskiScrumtrulescent took Second Place in the Fruit Category. Photo by Jerry Coyne, used with permission. http://whyevolutionistrue.wordpress.com/2013 . Katie Maher-Lipinski
The Pie Challenge has taken on the feel of a tradition already, and the neighbors who came out to eat pie and support the Hunger Programs have become friends and collaborators. Once again wonderful musicians donated their talents, friends created beautiful decorations, and Girl Scouts served pie--pie in diverse, gorgeous abundance. New types on the table this year included peanut butter pie, green rhubarb pie, and Shaker lemon pie filled with lemon slices. We invite you to peruse our entrants' recipes and try many of them out! We think you will be as impressed as we were with the fine pies that graced our Pie Challenge tables this year. -- Julie Vassilatos, South Side Pie Challenge Organizer
Look for South Side Pie Challenge updates at
facebook.com/South Side Pie Challenge