In a food processor, combine the all-purpose flour, chilled butter, and salt. Pulse the mixture approximately 10 times until it resembles coarse crumbs. Mix the ice-cold water and cider vinegar in a small bowl. Gradually pour half of the liquid into the flour mixture, pulsing three times to combine. Add the remaining liquid in a thin stream, pulsing just enough to form a crumbly mixture that begins to clump together.

Transfer the dough onto a work surface and shape it into a circle. Divide the dough into two portions, forming each into a disc. Wrap the discs tightly in plastic wrap and refrigerate for a minimum of 30 minutes.

Preheat your oven to 350°F (180°C).

Roll the chilled dough on a lightly floured surface into two 12-inch rounds. Using a 6-inch plate as a guide, cut out five 6-inch rounds, rerolling scraps as necessary. Place each round into a 4- to 4 1/2-inch pie pan, gently pressing the dough into the pan. Crimp the edges as desired. Arrange the pecan halves in the base of each prepared crust. Place the pie pans on a baking sheet for easy handling.

In a medium mixing bowl, whisk together the granulated sugar, two tablespoons of flour, and ground nutmeg. Gradually incorporate the eggs, light corn syrup, water, melted butter, and vanilla extract, whisking until smooth. Stir in the chopped pecans. Evenly distribute the filling among the pie crusts.

Bake the pies on the prepared baking sheet in the preheated oven for 50 to 60 minutes, or until the centers are set but retain a slight wobble. Allow the pies to cool completely on wire racks.

Serve the mini pies as is, or pair them with a scoop of vanilla ice cream for added indulgence.