Tag Archives: pie

Crustless Cranberry Pie Cake

This one is an interesting recipe. It’s technically called a “pie” as per this recipe, but I think it’s more along the lines of a cake. It’s texture is much more akin to a cranberry cake, it has some body to hold the cranberries within the batter. This was one of the easiest recipes of Thanksgiving and the theme of cranberries will certainly carry on to Christmas as well. This is a simple dessert that makes cranberries the star. The cranberries are put whole into the pie-cake and, when baked, they melt into tart-y goodness. I tried to minimize the sugar and butter in an attempt to healthify this. If you’re running last minute on a dish you need to bring to a party, choose this one–not much prep involved!

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Raspberry Meringue Pie

Recently, I had a Downton Abbey get-together with a few friends. I’ve been watching with one friend who has just started because I love the series so much, I don’t mind to watch it all again! And because I recently got the Unofficial Downton Abbey Cookbook, I wanted to turn a simple Downton Abbey viewing into a food-included party! There were a few things on the menu: cucumber sandwiches, egg salad tea sandwiches, a beautiful salad, tea (of course), and raspberry meringue pie. The others will be coming as a recipe to Hungry and Fit soon, but for now, let’s start with the Raspberry Meringue Pie. 

This pie has a wonderful tartness that comes from pure beautiful raspberries co-mingled with the small meringue atop it. I’m really not a fan of super sweet pies, so the tart ones are my favorite (see: my mum’s rhubarb pie). I shouldn’t say exactly how much of this pie I ate, but it was more than one serving. This pie brings the dessert to you without all the sugar-y sweetness you’ll find in most pies. I had a lot of help from Jamie (our resident guest chef) on this one. Let’s dig in.

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Mama’s Rhubarb Pie

Let me start by saying I have the best mum in the whole world. Let me say next that she makes the best rhubarb pie in the whole world. And let me say NEXT that she surprised me by sending me a package Halloween day with fresh-cut rhubarb from her garden two states away along with goodies like a movie and candy. She sent it that morning and it came that afternoon. I couldn’t believe it. Totally surprised me. She’s always sending me pictures and telling me she’s baking a rhubarb pie or crumble and I’m always unhappily drooling in Colorado (she lives in California). SO, I have rhubarb (a lot of people curiously don’t even know what this tart food is) and it really doesn’t require many more ingredients. It’s an easy recipe, but I called my mum a few times to make sure I was doing it right.

My mum and I trying not to laugh

My mum and I trying not to laugh

Finished product. Yes I did make shapes on it

Finished product. Yes I did make shapes on it

  • Prep Time: 15 minutes
  • Baking Time: 55 minutes


  • 4 cups rhubarb (roughly)
  • 1 cup sugar
  • 3 tbsp all-purpose flour
  • 2 piece pie crust


  • Thaw out the pie crusts (if you’re doing frozen) by leaving out for at least 15 minutes
  • Pre-heat oven to 450 degrees F
  • Chop up the rhubarb into 3/4 inch pieces (roughly) and toss them in a large bowl
Rhubarb from California! Straight from the garden

Rhubarb from California! Straight from the garden

  • In a small bowl, mix the sugar and flour together
  • Now, toss the sugar/flour mixture with the chopped up rhubarb in the big bowl. Mix it around so that the sugar is evenly distributed among the rhubarb
This is the part where I always snack

This is the part where I always snack

  • Put that sugar-coated rhubarb in the first pie tin


  • Now, this is probably the trickiest part: getting the other crust to come down evenly on the bottom crust. So the rhubarb should be a little heaping in the bottom pie tin. Thus, you want to flip that second pie crust so that its bottom is on top.
  • Press upon the bottom crust and rhubarb. Use a fork to press and bind the two crust together all away around the edges. You will get some extra dough so get a sharp knife and slice around the edge to get the rest. Use the extra dough to make shapes or faces!
Looks weird, but I promise it turns out well!

Looks weird, but I promise it turns out well!

  • Make three small slits in the pie to let it breathe
  • Now this next step is to ensure that the pie crust doesn’t burn: get some tin foil, fold it in half and just cover the edge of the crust. It may take a few pieces of foil. Nobody likes a burnt crust!

photo 5 (7)

  • Put it on the bottom rack of the oven. Bake it for 15 minutes at 450 degrees F. Then turn it down to 350 degrees F for 40 to 50 minutes. It should be golden brown on top and you should be able to go through those slits cleanly
Just waiting for me to dig in

Just waiting for me to dig in

And that is it! This pie isn’t as fun to make without my mum because I have nobody to tell me not to eat the sugar-laden rhubarb and smack my hand. But it still turned out pretty well. Actually, it turned out to be delicious. The rhubarb was still tart but balanced off with the sugar, and the crust didn’t get burned at all! Maybe it’s in the blood. I’m glad I didn’t botch this one! Thanks, mum! And as always…stay hungry and fit!




Cuddles, obviously.

Cuddles, obviously.

Berry Delicious! HEALTHY Berry Whole-Wheat Pie/Crumble

First of all, yes, yes, I know…brilliant title. I thought of it myself. And second of all, it IS healthy and GUILT FREE. Why? There’s barely any sugar in it. It’s weird. But I don’t lie. And for record, this is my first pie/crumble/whatever-you-want-to-call-it that I’ve made by myself from scratch. I took it from here, but as usual, modified. It didn’t take too long either. It was a very pleasant process.

Ingredients (Pie Filling)

  • 2 boxes of blackberries
  • 2 boxes of raspberries
  • 1/3 cup sugar
  • 2 teaspoons flour

Ingredients (Crust)

  • 2 cups whole wheat flour
  • 1.5 sticks butter
  • 1 teaspoon salt
  • 12 teaspoons cold water

So first, let’s take care of the pie filling (will take approx…2 minutes!).

Directions (Pie Filling)

  • Put the berries, flour, and sugar into a bowl (take note that it’s just the 2 teaspoons of flour)


Mix it up

Directions (Crust)

  • Preheat oven to 400 degrees
  • Combine the flour and salt in a big mixing bowl (this time 2 cups flour)
  • Cut up the cold butter into little pieces and place in flour mixture

Butter and flour

  • Next, add enough cold water for the flour to stick together and can be rolled into a massive ball of dough.

Monster ball

  • Place in the freezer for 15 minutes
  • Take out of freezer, and use glad wrap or wax paper to really roll it out as thin as you want the crust
  • Once the crust is rolled out, place half of it on the bottom of your pan (or whatever you may use)

Bottom crust

  • Next, get that fruit filling in there, to make it look truly beautiful.


  • Using the rest of the pie dough, make the top of the crumble/pie

Bake me!

  • Put in the oven for 35-45 minutes. Mine took about 42 minutes I would say.
  • ENJOY!


Berry Crumble Pie

Even though the crust wasn’t perfect, I definitely had two servings. Have fun!