Upside-down nut pie
Description
In a cast-iron skillet over medium heat, combine butter, honey, and sugar. Bring to a boil and cook for 4 minutes. Add pecans and cream, and cook for another 3 minutes. Remove from heat and let cool for 30 minutes. Using a wooden spoon, carefully spread the nut caramel mixture into a baking pan. Preheat the oven to 220°C (425°F). On a lightly floured surface, roll out one disc of the prepared chilled dough to about 32 cm (12.5 inches) in diameter and 2 cm (¾ inch) thick. Place the dough over the nut mixture in the pan. Trim off excess dough. Bake the pie for about 10 minutes. Reduce the oven temperature to 175°C (350°F) and continue baking until golden brown, about 30 minutes. Remove the pie from the oven and let cool for about 20 minutes. Invert the pie out of the pan onto a serving plate. If the pie does not release easily, heat the pan over medium heat for about 30 seconds. Serve the pie warm.