• Let piecrust stand at room temperature 15 minutes. Heat oven to 400 degrees F. Arrange apple quarters in six 6-ounce custard cups. In a small bowl, stir together lemon juice, honey and ginger. Drizzle over apples. Sprinkle lightly with coarsely ground pepper; set aside.

  • Unroll piecrust. Brush lightly with milk. Sprinkle sugar evenly over piecrust. Cut into 12 wedges. Drape 2 pastry wedges over apples in each cup, allowing corners to hang over edge of cup. Place cups in a 15 x 10 x 1-inch baking pan. Bake for 20 minutes or until crust is golden brown. Serve warm with whipped cream, if desired.

Nutrition Facts

285 calories; 10 g total fat; 7 mg cholesterol; 135 mg sodium. 51 g carbohydrates; 1 g protein;