July 4th Activities and Burgundy Pie

Red, White and Blue!
Red, White and Blue!

June has gone by in a flash and it’s hard to believe that July 4th is in a few short days.  To me, summer is in full swing when I begin to plan for which firework show to attend and what I want to cook for a pre-firework meal or a post-firework dessert.  In Dallas and the surrounding cities, there are many opportunities to view fireworks and if you do a little planning you can probably catch more than 1 show.  Some locations do their firework shows on July 3rd while others do theirs on July 4th.

This is the perfect time to visit different areas and enjoy the celebrations that are planned in that community.  Check out http://4thofjulyactivities.com/#  and plan your July 4th.   I’m sure you’ll find there is plenty to do in around our city and maybe even find the place you want to live.

If you are looking for a new place to call home, give me a call and I will be happy to show you around different areas of Dallas and it’s surrounding cities.

With the busy real estate market I have a hard time getting into the kitchen so this year I’m making a quick easy pie that everyone always enjoys.  A quick trip to the Dallas Farmer’s Market where I’ll get berries -blackberries, raspberries, strawberries and/or blueberries and my Burgundy Pie  will be assembled in a flash.  If you’re super busy, buy a pie crust out of your grocer’s freezer.  Happy 4th!!!!

Burgundy Pie Recipe

1 cup sugar
1/3 cup flour
1 teaspoon grated lemon zest
1/2 teaspoon cinnamon
4 cups fruit (blackberries, blueberries, strawberries and/or raspberries)
2 teaspoons lemon juice
2 tablespoons butter
pastry for a 9″ double-crust pie

Preheat oven to 450° F Line the pie pan with the bottom crust.  Keep the remaining crust chilled.  Combine the sugar, flour, lemon zest and cinnamon.  Mix well.  Add the fruit and gently toss to combine.  Pour into the crust.  Dot the filling with butter.  Lay the top crust on the filling.  Trim off any excess dough and crimp the edges.  Cut slits in the top crust to vent.  Brush the top crust with cream and sprinkle with sugar.  Bake at 450° F for 10 minutes.  Reduce the heat to 350° F and bake about 30 minutes more until the crust is golden.  Serve with vanilla ice cream if desired.


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