Make dough, divide into two disks, wrap in plastic and chill.
Put cherries, sugar, lemon juice, nutmeg, quick cooking tapioca, salt into a bowl and gently mix together until well coated.
Roll out the bottom dough and place in your pie pan.
Pour filling into crust. (Note: Cherries are a very juicy fruit so fill your pie pan to within 1/2 inch of the rim so they won’t boil over when baking.)
Dot with Kerrygold Irish Butter and set aside.
Roll out remaining dough, cut out heart shapes and arrange on top of the filling in a pattern that is pleasing to you.
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 of the oven until crust is just golden, about 20 minutes.
Reduce heat to 375° F; bake until golden brown and there is some steady bubbling in the filling, about 30-35 minutes more.
Let cool before serving.
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