Instructions:

1. In a standing mixer with the paddle attachment mix together flour, salt and Kerrygold Unsalted Butter for about 3 minutes or until a clumpy mixture forms.  
2. Slowly add ice cold water, about 2 tablespoons at a time, pausing after each addition until a dough starts to form. You may need a little more, or a little less water. The dough should stick together and be pliable and smooth but not sticky. You want just enough water where the dough comes together – try not to add too much water to the dough.  
3. Split the dough evenly into two flat disks, cover with plastic wrap and chill for at least 30 minutes, preferably overnight.
4. After the dough is chilled, let it sit at room temperature for 20 minutes.
5. Roll each disk on a floured surface using a rolling pin until flat and about 11 -12” in diameter.  Each disk should be slightly bigger than the 9” pie dish.
6. Press one disk into the bottom of the pie tin. Press the dough firmly into the top of the pie dish, and cut away any access. Lay the other piece of dough flat on a cookie sheet, cover with plastic and chill for an hour while you prepare the peach filling. The rolled out dough can also be chilled like this for up to 2 days.  

For the Filling:

1. Preheat oven to 425F and place a cookie sheet in the oven.
2. Score an “x” at the bottom of each ripe peach with a sharp knife. Place 2-3 peaches at a time, in a pot of boiling water for about 1 minute. Immediately place peaches in an ice bath, and let them sit there until all the peaches have gone through the boiling water.
3. Peel off the skin to the peaches and cut into 1 inch slices.
4. Toss peeled peaches with lemon juice, cornstarch, sugars and salt.

To Assemble and Bake:

1. Scoop the peaches into the chilled pie shell. Cut the top piece of pie dough into long strips and weave a lattice pattern over the peach filling.
2. Brush lattice top with cream, and sprinkle generously with turbinado (very coarse) sugar.
3. Place pie on the hot cookie sheet and bake for 30 minutes uncovered.
4. After baking for 30 minutes, lower temperature to 375F, cover the top with foil and bake for an additional 20 minutes. Filling should be bubbling, and the pie should smell amazing.
5. Let the pie rest for 20 minutes before serving. Serve with vanilla ice cream and a hug.