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1
Preheat the oven to 375.
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2
Toast the hazelnuts in a pie plate for 10 minutes.
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3
Transfer to a kitchen towel and let cool.
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4
Rub the nuts together in the towel to remove the skins.
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5
In a food processor, finely grind the hazelnuts with 2 tablespoons of the brown sugar and 1/4 teaspoon of the cinnamon.
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6
Coat a 9-inch glass pie plate with nonstick canola spray.
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7
Lay a sheet of phyllo in the pie plate, coat with nonstick spray and sprinkle with 2 tablespoons of the hazelnut mixture; repeat 5 more times, overlapping the sheets to cover the plate.
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8
Fold the phyllo overhang under itself to make a rim.
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9
In a medium bowl, mix the cornstarch with the cardamom, salt and the remaining 6 tablespoons.
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10
of brown sugar and 1/2 teaspoon of cinnamon.
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11
Add the cherries, lemon juice and almond extract and toss to combine.
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12
Pile the filling in the phyllo shell and dot with the butter.
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13
Bake the pie for 1 hour, or until bubbling.
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14
Meanwhile, lay 1 sheet of phyllo on a baking sheet, coat lightly with nonstick spray and sprinkle with 1 tablespoon of the hazelnut mixture.
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15
Repeat 2 more times, stacking the sheets.
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16
Using a cookie cutter, stamp out shapes from the phyllo sheets and bake for 30 minutes.
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17
Let the shapes and pie cool on a rack.
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18
Decorate the pie with the shapes and serve at room temperature.
