Make the dough: In a bowl combine the flour, sugar, salt, and butter and cut the butter into the flour using your hands, two forks, or a pastry cutter until the flour resembles coarse sand. Add the water and mix until a dry but manageable dough ball forms (add a little more water if it's too dry).

Form the dough into a ball then flatten it into a round puck shape before wrapping in plastic wrap and cooling in the fridge for 60 minutes.

After the dough is chilled make the filling by combining all the filling ingredients in a bowl and mix gently with you hands until the apples are coated. Set aside while you roll the dough.

Preheat oven to 190°C. Then flour a parchment paper or silicon mat and roll the dough out into a circle about 17 cm across.

Place to apples in a heap in the center or in carefully placed overlapping row starting from the edges of the dough outwards leaving a small gap at the edges.

Fold up a 3-5cm portion of the dough from the edges of the galette into 5 or 6 pleated sections towards the center.

If desired: add a few small pea sized pieces of butter over the filling, brush the crust with an egg wash, and sprinkle sugar over the crust edges for extra showmanship.

Bake for 25-30 minutes, checking carefully after for doneness after 20 minutes.