Known for its elevated Italian fare, Il Posto literally rolls out fresh, homemade pies for the summer. The best part? You can make some at home, too! (Our July issue has a hard copy of this recipe for a more convenient kitchen walkthrough.)
“My family has been making this pie for generations and as the temperatures rise, I find myself baking this pie every Sunday. It’s a perfect crowd pleaser and excuse to take advantage of juicy Colorado peaches.” —Lester Dixon, pastry chef
Prep time: 1 hour 30 min.
Cook time 45 min.
For the Pie Crust
2 ½ c. all-purpose flour (plus a little extra for rolling)
1 ½ tsp. sugar
1 tsp. salt
1 c. (2 sticks) of unsalted butter (cold, cut into ½ in. cubes)
6-8 Tbsp. of ice water
For the Peach Filling
4 ½ c. of fresh, sliced peaches
¼ c. brown sugar
½ c. sugar
3 Tbsp. cornstarch
¼ tsp. nutmeg
¼ tsp. cinnamon
1/8 tsp. salt
2 Tbsp. lemon juice
1 Tbsp. butter, cubed
1 egg mixed with 1 Tbsp. of water for egg wash
For the crust:
Combine flour, sugar, and salt into a food processor and pulse to combine. Add 1⁄2 c. of butter and pulse several more times. Add remaining butter and pulse 6-8 times until cubes are pea-size. Add a tablespoon of water at a time and pulse until dough holds. Remove dough from processor. Knead together. Divide into two pieces. Refrigerate dough for one hour. Remove from refrigerator and let rest for 5-10 minutes at room temperature. Roll out dough into a circle large enough to fit a 12-in. pie dish. Place in dish, crimp edges, and add pie filling. Set aside while preparing lattice top.
For the filling:
Preheat oven to 400°F. Combine peaches, brown sugar, sugar, cornstarch, nutmeg, cinnamon, salt, lemon juice, and butter and mix well. Spoon evenly into pie dish.
For the lattice top:
Roll out remaining dough for lattice top. Slice dough into 1⁄2-3⁄4-in. strips. Place several strips parallel to each other across top of pie, about 3⁄4-in. apart. Place remaining strips perpendicular and weave over-and-under previously placed strips to achieve woven lattice look. Using a pastry brush, brush egg wash across lattice top and edges. Sprinkle sugar on top. Bake pie for 10 min. at 400°F. Reduce heat to 350°F and bake another 25-30 minutes until crust is browned. Remove and let cool.
Our suggestion? Go à la mode and add a scoop of vanilla ice cream and sprinkle with cinnamon.
Photo by Cassandra Stiltner