light and airy gingham for fourth of july | fridays with oscar

the fourth of july is just a week away! what plans do you have this year? in the past, we would go to the Georgia Club for their fireworks display and cookout. but this year, a potluck cookout at home is our plan. to inspire your holiday preparations, we’re making two fourth of july pies and a riff on a classic american cocktail. and of course, my outfit today is friday casual. light and airy gingham is relaxed and cool for a warm day, but chic enough for a holiday get together. 

 

outfit of the day

light and airy is the name of the game for today’s ootd. the flattering drape of this tank is a dream! a double layered bias cut gives it movement and flow (similar top). linen cropped pants in army green (similar pants) are the perfect compliment to the light and airy gingham pattern of my top. Sam Edelman metallic sandals in a striking, yet subdued pewter metallic leather tie it all together (similar sandals). 

similar pants | similar top | similar shoes | similar shoes 2

my top is sold out at Ann Taylor, but if you like the light gingham print, there are several other items at Ann Taylor featuring this soft print for summer. try this gorgeous flair dress, cardigan, jumpsuit or square-neck top

fourth of july pies

we have something fun for you today. i asked kelly to team up with me so we could bring you two pie recipes for the fourth. she chose a peach blueberry pie and i chose a family favorite: strawberry rhubarb with a crumble topping. 

i have a fun flag tower for displaying the stars and stripes and a blue lantern with cut out stars. plus red and white carnations, keep my decor simple, fresh and festive. 

strawberry rhubarb pie

5 from 2 votes
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strawberry rhubarb crumble pie

Course Dessert
Author Inspired by Charm

Ingredients

  • 3 cups rhubarb, cut into 1/2" pieces
  • 2 cups strawberries, hulled and cubed
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup all purpose flour
  • 1 tbsp lemon juice
  • pinch of salt
  • 1 single crust pie dough

crumble topping

  • 1/2 cup cold unsalted butter
  • 1/2 cup all purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup quick oats
  • 1/2 tsp cinnamon

Instructions

  1. Roll out the dough onto a lightly floured surface. Carefully transfer it to a 9-inch pie pan. Pinch around the rim of the dough to form an edge. Place it in the refrigerator to chill.

  2. Preheat your oven to 400 degrees F.

    In a medium bowl, combine rhubarb, strawberries, brown sugar, white sugar, flour, lemon juice, and salt. Mix with a spoon until evenly combined. Set aside.

  3. Next, prepare the crumble topping. In a bowl, mix together the butter, flour, brown sugar, quick oats, and cinnamon. I find using your hands works best; however, you can use a spoon or pastry cutter. Mix until crumbly.

  4. Remove your pie dough from the refrigerator. Fill the dough with the strawberry rhubarb mixture leveling off the top. Then, sprinkle evenly with the crumble topping.

  5. Bake the pie for 20 minutes at 400 degrees F. Then, reduce the temperature to 350 degrees and continue baking for 35 to 45 minutes. You'll know the pie is done when the filling is bubbling and the top is browned.

  6. Let the pie cool for at least two hours before serving. This will allow the filling to set. Serve with a scoop of vanilla ice cream.

peach and blueberry pie

5 from 2 votes
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Peach and Blueberry Pie

Course Dessert
Author Sue Thumma

Ingredients

  • 1 cup sugar
  • 1/3 cup all purpose flour
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 3 cups sliced, peeled peaches
  • 1 cup fresh or frozen blueberries
  • pastry for double crust pie
  • 1 tbsp butter
  • 1 tbsp milk
  • cinnamon sugar

Instructions

  1. To peel your peaches, slice an X on the bottom of each peach. Then, par boil them for about 20 seconds or until the skin along the X cuts begins to peel back slightly. Plunge the peaches in an ice bath to stop them cooking and once cool, peel back the skin from the X cut.

  2. In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat.

  3. Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.

  4. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar.

  5. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Recipe Notes

if using frozen blueberries, use without thawing to avoid discoloring the batter.
 
instead of lattice, kelly cut stars out of the top crust to give it a patriotic flair

nesting bowl | pie plate | spider strainer

blue hawaiian

this cocktail from the 1950’s typically has 7 Up to top it off, but we opted to swap that with sweetened coconut cream to amp up the tropical flavor. while the addition of the pineapple juice makes this more of a”green hawaiian” rather than blue, we garnished with red maraschino cherries and fun red umbrellas – just like a tropical vacation!

5 from 2 votes
Print

blue hawaiian

Course cocktail

Ingredients

  • 1 oz blue curacao
  • 1 oz white rum
  • 3 oz pineapple juice
  • 1 oz sweetened coconut cream

Instructions

  1. put all of the ingredients over ice and shake until chilled. alternatively you can bend all ingredients in a blender with ice and blend until smooth.

 

acrylic goblets | similar cocktail napkins | american stick flags

fridays with oscar

 

we have had a lot of fun with this week’s fridays with oscar! i hope we’ve given you some inspiration for your fourth of july dessert plans. we have concluded the why i love summer dresses series on the blog this week, but stay tuned for more inspiration and fashion all summer long. 

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16 Comments

  1. GL Gardener wrote:

    5 stars
    You look terrific and the recipes sound great. Have a great 4th.

    Posted 6.26.20 Reply
  2. Suzi wrote:

    I like the new hair cut, looks so nice and casual for summer. I can’t wait to see how you style it for a more “formal” look. I always liked your short hair cut as it could be so casual one time and when brushed back for a more dressed up look, it was stunning. .

    Posted 6.26.20 Reply
  3. Arna wrote:

    I have to save this post for the pie recipes. I love them both. Peaches and blueberry! When my mom made peach cobbler, she always added blueberries, so I do as well. Yum! And I am still cutting rhubarb from our plants, so this would be perfect. Thank you!

    Posted 6.26.20 Reply
  4. rosalie frawley wrote:

    You look nice and cool, like your haircut, I will be making the peach pie, looks good. Our family lives in upstate N.Y. and we are living in N.C., miss my family, your lucky yours is nearby. Happy 4th.

    Posted 6.26.20 Reply
  5. Eve wrote:

    I love gingham and you paired it with my favorite new neutral. Olive green. It looks great. We usually have a Karoke party around the pool while we watch the young ones in the family swimming. Tons of food. Will be a come down with just us, hamburger cookout, with blue bell ice cream and brownies. Your pies look wonderful though.

    Posted 6.26.20 Reply
  6. Diane Sargent wrote:

    5 stars
    Hi Beth
    We need an update on your haircut !
    Have you decided to go for a longer style.
    If so, how are you managing the grow out
    process?

    Posted 6.26.20 Reply
  7. Georgia wrote:

    I think Oscar is smiling in the second-to-the-last photo!

    I have porch envy! Everything looks so inviting!. …. and your upper arms look great.

    Thanks for all the informative and entertaining emails. I really look forward to Fridays!

    Posted 6.26.20 Reply
  8. Margaret Daniel wrote:

    Oh, you’ve twisted my arm. Now I feel I MUST make that blueberry peach pie. I hope it turns out as good as it looks. Btw I love these segments. I’ve just never commented before. Thank you for your hard work on these. Cheers!

    Posted 6.26.20 Reply
  9. Cathy wrote:

    Blue Hawaiians, that brings back memories. They were the favorite drink of one of my sorority sisters. We’d occasionally have these “progressive” parties that involved rotating from room to room (total of 5-6), having a cocktail at each room, and she always made Blue Hawaiians and we’d all have blue stained tongues for the rest of the night.

    Posted 6.26.20 Reply
  10. Elizabeth wrote:

    I just bought this top – perhaps the last one – and I absolutely love it! I’ve recently lost about 40lbs and am down to a size 14/large in regular sizes. I was a die-hard Talbots plus size girl but you inspired me to check out Ann Taylor and I’ve picked up some cute things. I love how her flowy tops hang – too often those can look like a maternity top!
    BTW – I pair this top with the “Wit and Wisdom” jeans you featured a couple weeks back.
    Have a lovely weekend!

    Posted 6.26.20 Reply
  11. Suzanne Smith wrote:

    Both of the pies look scrumptious. I love a crumble, any time, and the peach and blueberries sounds heavenly as well. My boyfriend never met a pie he didn’t like, so I’ll have to give these both a try as I know he’d enjoy both. Love the soft gingham look in the top. Today was very hot but surprisingly not humid here, and I’m loving it. I have a feeling I won’t be able to say that soon, knowing our summers. Your OOTD would have been perfect here. Thanks for the recipes! Happy weekend!

    Posted 6.26.20 Reply
  12. Lisa wrote:

    Very nice outfit-loved the top! I actually loved the entire outfit. I sure wish I could cook a pie or a crumble. Is it me or has Oscar grown?

    Posted 6.26.20 Reply
  13. Gwen Marie Ewing wrote:

    Yum on the pies and drink🥧🍹 But please tell me where you got the flag tower!! I’m loving it and gotta have it 🇺🇸🇺🇸🇺🇸🇺🇸

    Posted 6.26.20 Reply
  14. Renee wrote:

    I have those Sam Edelman sandals
    Do you have trouble walking in them
    I cant seem to keep them on my feet , should have returned them but as you know it’s a good color , so thought I was over keeping something that just looked good 🤪

    Posted 6.26.20 Reply
  15. Georgia Peach wrote:

    Great recipes! Just in time for the 4th.
    Too bad the top is sold out. So cute.
    Hey,how are those bangs workin for ya?
    I tried mine a little shorter and they drove me flat out crazy. What to do w/them?!
    I immediately grew my longer curtain bangs out🤣

    Posted 6.27.20 Reply
  16. Michelle Lucas wrote:

    You got bangs!

    Posted 6.28.20 Reply
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