Start by lining two baking sheets with parchment paper.

In a saucepan over low heat, melt the butter.

Add maple syrup, brown sugar, vanilla, salt, and eggs to the melted butter, whisking until combined. Cook over medium-low heat for 10-12 minutes until thick like caramel, stirring constantly.

Remove from heat and let cool for 10 minutes before mixing in the chopped pecans.

Roll out the pie crusts on a floured surface and cut out 20 mini acorns using a 4" acorn cookie cutter. Re-roll the dough to get all 20.

Transfer 10 acorns to each baking sheet.

For the remaining 10 acorns, cut a slightly arched line just under the "cap" and make decorative indents on the top part.

Spoon 1 heaping tablespoon of pecan pie filling onto the center of the 10 acorns on the baking sheets.

Brush the edges with egg wash and place the decorated acorns over each. Press the edges shut and chill in the fridge for 20 minutes.

Preheat the oven to 350°F while the pies chill.

Remove one baking sheet from the fridge, brush the tops with egg wash, and sprinkle each with sugar.

Bake for 16-19 minutes until lightly golden brown, then let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Repeat with the second baking sheet of mini pecan pies. Enjoy!