Preheat your oven to 375°F and lightly grease a 24-cup mini muffin pan.
Roll out the pie pastry and use a 3-inch round cookie cutter (or the rim of a glass) to cut 24 circles. Press each circle into the muffin cups, gently working the dough up the sides. Chill in the refrigerator while you prepare the filling.
In a bowl, combine the diced apples, granulated sugar, flour, and honey. Stir until the apples are evenly coated.
In a separate bowl, mix together the flour, brown sugar, granulated sugar, and cinnamon. Add the cold butter and use a pastry cutter or fork to work it into the mixture until coarse crumbs form.
Spoon about 1 tablespoon of apple filling into each pastry shell.
Sprinkle approximately 1 teaspoon of crumble topping over each pie.
Bake for 18–22 minutes, or until the pastry is lightly golden and the crumble is crisp.
Let the pies cool in the pan for about 10 minutes before transferring them to a wire rack.
