Preheat oven to 350 degrees F. Prepare Cinnamon Pastry. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired.
For filling, in a large bowl combine eggs, honey, sugar, melted butter, molasses, and vanilla. Stir in walnuts. Pour filling into pastry shell.
Cover edge of pie with foil to prevent overbrowning. Bake for 25 minutes. Remove foil. Bake about 20 minutes more or until filling is set. Cool on a wire rack. Top each serving with Honey Creme Fraiche.
Honey Creme Fraiche
In a small bowl stir together creme fraiche and honey. Makes about 1 cup.
In a medium bowl stir together flour, salt, and ground cinnamon. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.