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).
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
strawberry rhubarb crumble pie
- 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
- 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
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.
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.
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.
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.
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.
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
Peach and Blueberry Pie
- 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
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.
In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat.
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.
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.
Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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!
- 1 oz blue curacao
- 1 oz white rum
- 3 oz pineapple juice
- 1 oz sweetened coconut cream
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.
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.