Apple Galette

For the pie crusts

1. (This recipe also makes 2 pie crusts, which is perfect because pie dough freezes beautifully. Just pop one in the freezer and you're halfway to your next galette or other fall pie.)To make the pie crusts, add the flour, butter, sugar and salt to the bowl of a food processor. Pulse several times until the butter is broken up and no large pieces remain.
2. Slowly add the ice water through the top of the food processor and continue to pulse until the dough comes together in a single lump.
3. Remove the dough from the food processor and divide in half. Roughly shape each half into a disk about an inch thick. Place one half in the fridge until ready to roll out for the galette, and freeze the other half for later.

For the galette

1. Preheat oven to 375F and line a large baking sheet with a piece of parchment paper.
2. Toss the sliced apples with the brown sugar, spices, and salt. Set aside.
3. Place the pie dough on a lightly floured surface, and roll it out into a large circle about 14 inches in diameter. It should be fairly thin, but not too difficult to handle without tearing.
4. Gently move the rolled out dough to your prepared baking sheet. Put about half of the sliced apples into the center of the circle of dough, and spread them out evenly, leaving about 1 and a half inches of space all around for folding the dough over the apples. You can simply place all the apples into the center of the dough and spread them out evenly, or you can take the other half and arrange them in an overlapping circular pattern like I did here.
5. Drizzle 1 Tbsp of honey over the apples and dot with the butter. Fold the excess pie crust over the filling.
6. Lightly brush the edge of the pie dough with milk or cream, and sprinkle with coarse sparkling sugar, if desired.
7. Place the galette in the oven and bake for about 40-45 minutes until the pastry is golden brown and the apples are cooked through.
8. Drizzle or brush another tsp or 2 of honey over the finished galette while still warm for a glossy top. Serve warm with a scoop of vanilla ice cream.