Spread pecans out on a baking tray. Place in a 350 degree oven for about 10 minutes, or until fragrant. Once cooked, remove from the oven and let cool.
Meanwhile, grease a mini muffin tin with butter.
Flour a flat surface and rolling pin. Roll out the pastry dough. Roll until desired thinness (about 1/8 inch thick).
Use the mouth of a drinking glass to cut out circular pieces of dough. Take the circle and place into buttered mini muffin pan. Press dough down evenly so it covers the bottom and sides. Repeat this process until all cups are filled.
Bake at 325 degrees for 20 minutes or until crust is just about cooked and lightly golden.
In a bowl, toss together diced apples, gluten free flour, cinnamon, vanilla extract and a pinch of salt.
Scoop the apple mixture into the baked pie cups. Bake for another 20 minutes.
Take the pies out, then place one pecan on top of each pie. Bake for 3 more minutes.