Unroll the pie crust dough and use a 3 inch circle cookie cutter to punch out 7 circles from each pie crust. Re-roll the dough if necessary. Place each circle in a muffin tin, set aside.
Brown the butter by placing it in a saucepan over medium heat, melt it until it begins to steam and foam. (Keep a close eye on it as it foams.) Swirl it gently, watching the color. When it turns golden brown and releases the aroma of toasting nuts, immediately remove it from the heat and whisk in the maple syrup, brown sugar, eggs and vanilla. Add the flour and stir to combine.
Pour the filling into the prepared pie crusts.
Bake until puffed and browned, about 10-12 minutes.