Mickey Apple Galettes

Makes six 3-inch pies

Ingredients: 

Pâte Brisée

• 1 ¼ cups all-purpose flour

• ¼  teaspoon salt

• ½ teaspoon sugar

• ½  cup (1 sticks) unsalted butter

• 2-3 tablespoons ice water

Pie Filling

• 1 large baking apple, peeled, cored, and thinly sliced into ¼ thick pieces

• 2 tablespoons  granulated sugar

• 1 tablespoon all purpose flour

• ½  teaspoon lemon juice

• ½ teaspoon cinnamon

• 1 large egg yolk beaten + 2 tablespoons heavy cream for egg wash

• Sanding sugar
  

Equipment:

• Small Mickey Cookie Cutter
• 4″ Biscuit Cutter

Instructions:

1.Make Pâte Brisée – Place the flour, salt, and sugar into a food processor and pulse until well combined. Cube butter and add half to the food processor; pulse. Add the other half of the butter cubes; pulse. Mixture should resemble a coarse meal with pieces no larger than peas. Add two tablespoons of ice cold water to the food processor bowl and pulse several times. Then add a little more ice water, slowly, a teaspoon at a time, pulsing several times after each addition, until the mixture just barely begins to clump together. Remove the crumbly mixture from the food processor and place on a clean flat surface. Using your hands, press the dough together to form a ball and flatten into a disk. Wrap the disk in plastic wrap and place in the refrigerator for one hour.

2. Make pie filling – In a medium bowl, combine apples, sugar, flour, lemon juice, and cinnamon. Set aside.

3. Prepare pastry – When you are ready to roll out the dough, remove the disk from the refrigerator and let it sit for 10 to 15 minutes so that it becomes easier to roll out. Place the dough disk on a lightly floured, clean flat surface. Sprinkle some flour on top of the disk. Roll the dough to a thickness of about 1/8 of an inch thick. Using a bowl or paper template, cut the dough into twelve 4-inch circles. Using a small cookie cutter, cut a Mickey shape out of the top of six of the circles.

4. Assemble galettes –  Arrange thinly sliced apples atop the six solid dough circles. Take care to ensure you leave a ½” margin around the edges. Top with a 4-inch circle. Seal and crimp the seam between the bottom and top crusts, trim away any excess edges, and cut vent holes in the top of the mini pie.

5. Bake galettes – Brush with an egg wash and sprinkle with sanding sugar. Place the galettes on a parchment lined baking sheet and bake at 425 degrees for 20-25 minutes until the pies are golden brown on top. Remove from the oven and allow to cool on a baking rack to room temperature.