Preheat oven to 450°F.
Roll out 1 piecrust, and line a 9-inch pie plate with it.
Peel, core, and dice apples.
You should have about 2 1/2 cups chopped apples.
Place into a large bowl, and toss with cornstarch.
Mix in mincemeat and honey.
Spoon mixture into prepared pie shell.
Roll out top crust, and place it over filling.
Trim excess with about 1/2 inch to spare all around, and turn edges under.
Press with tines of a fork to seal.
Cut 2 steam vents into the center, and place on middle shelf of oven.
Reduce heat to 425°F and bake for 15 minutes.
Reduce heat to 350°F, and bake for an additional 35 minutes, or until crust is golden brown and apples are tender.
Test apples by inserting the point of a paring knife through the vents.