Deep Dish Cherry Pie with Hazelnut Crust

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I made this as a regular size pie. My guests were very impressed with it.

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Unlike the other reviewer, I found the quantities to be too much -- I had one of the two balls of dough leftover, after making the crusts for five ramekins and one 8" oval dish. The crust is nice actually, but more like a shortbread cookie than a pie crust. I like the addition of the hazelnuts and could really taste them. But the pie filling was not my taste. If you want to duplicate a store bought, sticky filling from the can, then you'll like this filling. But I prefer fresh fruit fillings thickened with just a little tapioca and found this recipe to be a waste of several pounds of fresh Ranier cherries. I might consider making the crust again, but I'll use it with my old standby pie filling of fresh fruit without all the goop.

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This recipe needs to be doubled in order to accodate the size ramekins requested. Also, can't really taste the hazelnut.