Prepare your pie crust of choice and roll out to 1/4 inch thick. Place greased tart pans on a baking sheet. Cut Circles into the crust using a biscuit cutter. Press dough into tart pans. Remove excess amounts of pastry from the top of the tarts before baking. To cook the crust before adding filling, cut small pieces of foil to place on top of each tart and use pie weights or rice to weigh down the pastry so it doesn’t puff up too much as you bake. (Alternatively, if you don’t have pie weights, you can score the bottom of the crust.)
Bake the crust for 10-12 minutes at 350°F until the crust looks set up but is not browned. Remove from oven and cool.
Combine all the filling ingredients. Once the tart shells have cooled, spread the desired weight of filling at the bottom of each shell. Arrange small slices of apple on each pie by fanning them out and overlapping them slightly. Sprinkle with Dawn® Streusel topping.
Bake for 30-35 minutes until the crust is golden and the filling is bubbling. Half way through the bake, brush the top apples with warmed Dawn® Honey Pectin Glaze to prevent apples from appearing to be dried out. Return to oven to finish baking. Once cooled, the pies should remove easily from the tart pans.