Sugary Pastry Crisps

2 (9-inch) unbaked refrigerated pie crusts (see note)3 tablespoons light or dark brown sugar, firmly packed1 teaspoon ground cinnamon 1/4 cup pecans or walnuts (pieces are fine) 1/4 cup honey, for servingHeat the oven to 450 degrees.Follow the microwave directions on the pie crust box to bring the crusts to room temperature and roll out each crust flat.Place one pie crust on an ungreased cookie sheet or pizza pan. Repair any cracks or tears with wet fingers, pinching the dough back together. Crumble the brown sugar evenly over the entire crust. Sprinkle the cinnamon evenly over the sugar. Finely chop the nuts and sprinkle them evenly over the crust.Place the second pie crust over the first, and press down firmly with a flat hand. Press the edges of the two crusts together with your fingertips.Bake the cookie until it is light brown, about 11 minutes. Slice the cookie into 12 triangle-shaped wedges with a pizza cutter or knife. Serve warm, or allow to cool before packaging.To serve: Place the slices on a serving plate and drizzle the honey evenly over the top.To package: Cool completely and place in decorative cellophane or zipper-top bags. Tie with ribbon, if desired.Serves 12.Cook's note: For testing purposes, we used Pillsbury Refrigerated Pie Crusts.Nutrition values per serving: 212 calories, 11 g fat (4 g saturated), 27 g carbohydrates, trace amount fiber, 2 g protein, 7 mg cholesterol, 135 mg sodium.