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