We are back from our vacation in Sea Isle, NJ. I just love the Jersey shore! There is the beach, boating, fresh seafood, amusement pier boardwalks, yummy junk food, nightlife and family atmosphere activities. Just something for everyone. It was a computer free vacation and believe it or not, I watched a total of 10 minutes of TV all week. That happened to be the forecast on the weather channel. So it is time to catch up on my blog and blog reading activities. I also need to watch my DVR’ed TV shows which includes the Next Food Network Star.
I wanted to also mention how much I love all you food bloggers! It is just a great community of nice people that I share similar interests with. Thank you for all the nice comments and being so supportive. I came home to being tagged and to 2 blog awards which I will get to later on this week. Again thank you, thank you, thank you!
Now on to the food! We cooked quite a bit this week but it was easy recipes and lots of grilling. There were also good cocktails and I’ll show you an easy one in my next post. Since I didn’t want to bring my whole kitchen worth of ingredients and spices, things were kept fairly simple. We passed by some awesome produce stands and were able to buy peaches at 2 pounds for a dollar.
A pie had to be made. By no means, is the shore the place to start making pie crust so a frozen one was substituted. Honestly, I use Pillsbury at home anyway because I stink at making home made crusts. So here it is….an easy pie made with fresh fruit from the garden state.
Lattice Jersey Peach and BlueBerry Pie
2 lbs peaches(about 6 to 8), pitted and sliced (peeled if you like)
1 1/2 cups blueberries
3 TBS flour
3/4 cup sugar plus 2 TBS, divided
1 tsp cinnamon
1 tsp cider vinegar
1 (9 inch) pie crusts (I used the frozen ones in the tin)
2 TBS melted butter
Preheat oven to 400 degrees. Mix peaches, blueberries, flour, 3/4 cup sugar, cinnamon and vinegar in a large bowl. Pour fruit into the bottom of one pie crust and cut the other pie crust into strips and form lattice top. Brush top with melted butter and sprinkle with remaining sugar. Bake for 45 to 50 minutes or until fruit is cooked and top is golden brown. Cover top with foil if top crust browns too quick.