1 can (8 oz.) DOLE® Crushed Pineapple, drained (227 mL)
6 slices lean bacon, cooked, crumbled
1 tablespoon maple syrup (15 mL)
1 teaspoon all-purpose flour (5 mL)
1 pkg. (15 oz.) refrigerated pie crusts
1 egg
1 tablespoon water (15 mL)

Preheat oven to 400°F (200°C).

Stir together crushed pineapple, bacon, maple syrup and flour in small bowl. Set aside.

Cut 10 (3-3/4 inch or 9.5 cm) circles from pie crusts, using biscuit cutter or drinking glass. Place on cookie sheets sprayed with vegetable cooking spray. Spread 1 tablespoon pineapple filling over each crust. Fold edges, overlapping dough to make pleats.

Beat egg and water in small bowl. Brush edge of crusts with egg mixture.

Bake 16 to 18 minutes or until crust is golden.