A unique seasonal fall dessert, caramelized pear upside down pie is a great reason to break out the cast iron cookware!
Preheat your oven to 400 F.
Peel and core the pears, cutting into thin slices or quarters (your preference).
Place a 10" cast iron skillet (or stovetop to oven safe skillet) over medium heat and melt the butter. Evenly coat with the sugar and allow to cook for 2-3 minutes.
Arrange the pears over the butter and sugar, and allow to cook for 20-25 minutes until fragrant and lightly caramelized. Carefully remove the fruit from the heat.
Roll out your pie crust in a circle slightly larger than the diameter of the skillet. Carefully place over the fruit and try to tuck in the corners. Use a wooden spoon to help since the skillet will still be warm. Prick the top of the crust with a fork 4-5 times.
Place the skillet in the oven and bake 15 minutes at 400 F. Without opening the oven door, reduce the temperature to 350 F and bake an additional 10-15 minutes more until the crust is a golden color.
Allow the pie to set in the pan 5 minutes after removing from the oven. Use a thin wooden or nylon spatula to loosen the crust from the pan, top the skillet with a plate, and carefully invert. If any of the pears stick to the pan, remove them carefully and place them in the pie.
Serve warm topped with ice cream or whipped cream. Store leftovers covered in plastic wrap or foil at room temperature up to 2 days, or refrigerated up to 5.