Granny’s Mini Pecan Pies

Stages of cooking

1

2

3

4

5

6

1. Pulse 2 1/2 cups flour, chilled butter pieces, and salt in a food processor until mixture resembles coarse crumbs, about 10 pulses. Stir together ice-cold water and cider vinegar in a small bowl. Pour half ice water mixture into flour mixture; pulse to combine, about 3 pulses. Pour remaining ice water mixture in a thin stream through opening in lid, adding just enough to moisten and pulsing just until mixture looks crumbly and starts to cling together.
   
2. Turn out dough onto a work surface and pat into a circle; divide in half. Form each half into a disc; wrap each disc in plastic wrap. Chill at least 30 minutes.
   
3. Preheat oven to 350 degrees F (180 degrees C).
   
4. Turn chilled dough out onto a lightly floured surface. Roll out dough to 2 (12-inch) rounds. Trace around a 6-inch plate with a paring knife to get 5 (6-inch) rounds total, rerolling scraps as needed. Transfer dough rounds to 5 (4- to 4 1/2-inch) pie pans, lightly pressing into pans. Crimp edges as desired. Arrange pecan halves in bottom of each crust. Transfer pie pans to a baking sheet.
   
5. Whisk together sugar, the 2 tablespoons flour, and nutmeg in a medium bowl. Whisk in eggs, corn syrup, the 1/2 cup water, melted butter, and vanilla until smooth. Stir in chopped pecans. Divide mixture evenly among pie crusts.
   
6. Bake in the preheated oven until centers are set but slightly wobbly, 50 to 60 minutes. Cool completely on wire racks. Serve with vanilla ice cream.