Ingredients 1 recipe for double crust pastry

6 cups peaches, sliced or chunked (peeling is not necessary)

1/4 – 1/2 cups sugar (depending on sweetness of fruit)

Small pinch of ground nutmeg

1/3 teaspoon salt

1/2 cup flour

1/2 – 1 Tablespoon quick cooking tapioca if fruit is especially juicy

teaspoons Kerrygold

Salted Butter

1 egg white mixed with 1 Tablespoon of water

Extra sugar for sprinkling on top of unbaked pie

Instructions:

  1. Make dough, divide into two disks, wrap in plastic and chill.
  2. First put peaches, sugar, nutmeg, salt, flour, and tapioca in a big bowl and gently mix all together.
  3. Roll out the bottom dough and place in your pie pan.
  4. Spoon the filling into pastry in pie plate and dot with little pieces of Kerrygold Salted Butter.
  5. Roll out remaining dough and make a lattice crust top or cover with full top crust.
  6. Trim excess dough from edges and crimp.
  7. Brush crust with some egg white wash and sprinkle evenly and lightly with 1-2 teaspoons of sugar.
  8. Place pie in refrigerator to chill while oven is preheating to 425° F.
  9. Bake at 425° F on the middle rack for 20 minutes.
  10. Reduce heat to 350°F and bake for 35 minutes more or until done.
  11. You should see steady bubbling and steaming coming through the lattice or vents when it is done.
  12. Let cool before serving.