Preheat the oven to 350 degrees. Grease your muffin tin.
Roll out the pie crusts and cut with a circle cookie cutter, about 3 inches in diameter.
Gently press the pie crust circles into the tin.
Add all ingredients except for the pecans into a medium size mixing bowl and stir until combined.
Add about a teaspoon of chopped pecans to each pie circle. Pour pie filling on top of pecans into each pie, but don’t fill all the way – the filling expands! The pecans will float to the top.
Bake for 15-20 minutes - cooking time can vary based on your oven.
Remove from the oven and allow to cool in the tin for a few minutes, then pop out onto a wire cooling rack.
You can buy already crushed pecans, or buy them whole and chop them yourself.Substitutions/AdditionsUse almond extract if you prefer, in place of the vanilla extract.What to do with leftoversStore in a covered container at room temperature for about 5 days.