Today we honor one of our favorite after-school snacks and cocktail party appetizers, the pretzel. Created centuries ago by monks with pieces of leftover dough, you can now find this salty (and sometimes savory) snack at carnivals, ballparks, the street corners of New York City and cleverly incorporated into both sweet and savory recipes.
Anyone who knows me knows I love Rachael Ray. I have a few of her cookbooks and my mother has been getting her magazine for about 2 years now. In the June/July issue, there is a recipe for “Rustic Tri-Berry Pie” (Click Here for the recipe). I decided to try it out, I’ve never made a pie before (I don’t really like cooked fruit) and I figured I had the time and I like to bake, so why not? Here is a visual tour of my experience. I just took it out of the oven so I plan on trying it after it cools…. Enjoy!
p.s. Okay so I cheated and bought the refrigerated pie crust, because if you saw how much counter space I have you’d see I don’t have any place to roll out a pie crust….