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.