This is the second post in my two-part Italy Travel Diary. You can see my first post on our trip to Italy here. We stayed in Castelfiorentino in Tuscany, Monterosso al Mare in Cinque Terre, and Castelnuovo Calcea in Piedmont. I have included links to the Airbnb or HomeAway rentals we stayed in, wineries we went to, linked outfit details and also will highlight how I thought it was to travel with a baby in each of these places.
Now that Cora is walking and talking, (well…in her own little language), it is an absolute blast to just spend time with her and find new things to experience with her. Below I have put together ideas for Mommy & Me Dates, and although the list and links are specific to Columbus, the ideas translate into whatever city you live in. I also included the direct links to everything that Cora and I are wearing in the post.
These Blueberry Hand Pies are the perfect, quick summer treat for a picnic or BBQ or an easy grab-n-go snack for the kids. I made them with blueberries but it could easily be adapted for any other pie filling, (omg like Nutella…..). The dough is to be made from scratch, but to make it even easier, grab some of those pre-made pie doughs!
I adapted this recipe from Bon Appetit (my go-to for recipe inspo). My version used slightly less sugar and I also made a few pies with Nutella filling instead of blueberry and those turned out PHENOM. Part of my adaptation was doubling the recipe to get 12 pies, but I did not use as much sugar.
Pie Crust Recipe
1 CRUST (ENOUGH FOR 12 HAND PIES) SERVINGS
- 3 cups all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
Pulse flour, sugar, and salt in a food proces-sor. Add butter; pulse until the texture of very coarse meal. Add 1/2 cup ice water; pulse, adding more water if dry, until dough comes together in clumps. Form into a square, wrap in plastic, and chill until firm, about 2 hours.
DO AHEAD: Crust can be made 3 days ahead. Keep chilled. Let stand at room temperature for about 20 minutes before rolling out.
- Buttery Pie Crust (see above)
- All-purpose flour (for dusting)
- 3 cups blueberries
- 2 teaspoons finely grated lemon zest
- 1 1/2 tablespoon fresh lemon juice
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 2 large eggs, whisked with 1 teaspoon water
- 1 tablespoon raw sugar
[Adaptation – remove blueberries, lemon zest, lemon juice, sugar, and salt from the recipe above and replace with 3 tablespoons of Nutella.]
Preheat oven to 375°.Roll out dough on a floured surface to a 15×12-inch rectangle. Cut into 12 rectangles.
Toss blueberries, lemon zest, lemon juice, sugar, and salt in a medium bowl. Brush edges of rectangles with water; mound some blueberries in center of each. Fold dough over, and press edges to seal. Place on two parchment-lined baking sheets, brush with egg wash, and sprinkle with raw sugar. Cut slits in an “x” shape on top, or a “v” shape to try and get little hearts on top of the pies.
Bake hand pies, rotating sheets halfway through, until juices are bubbling and pastry is golden brown, 35–40 minutes (juices will run onto parchment). Transfer to a wire rack. Serve warm or at room temperature.
XOXO – Em