In a food processor (or by hand) mix ingredients to make dough. I like to add dry ingredients with the cold butter and cut with a pastry knife or in a food processor until crumbly. Then add water and finish mixing just until the dough comes together. Don't overwork the dough or it will be tough instead of flaky.
Wrap and chill the dough in the freezer for 15-20 minutes or the fridge for 30 minutes.
Preheat oven to 375°. While dough is chilling, peel and slice your apples into thin slices. You need 4 cups of apples. Top with sweetener, flour, spices, salt and cream. Mix and set aside.
Roll out your dough on a lightly floured surface. You will want a circle that is about 14″ in diameter.
Reverse roll the dough back onto the rolling pin, and gently transfer and unroll onto the center of a parchment sheet that’s set on top of a baking sheet.
Add the apple filling to the center using a slotted spoon (leaving liquid in the bowl), and even out the pile of filling a bit leaving 3″ of a border around the dough circle. I like to add the extra liquid over the apples after I have folded the dough edge.
Fold the edges of the dough over the apples forming pleats as you go in a clockwise direction. You will not need to trim the dough unless you have some really uneven edges you want to tidy.
Use a pastry brush to brush a little egg wash (egg whisked with water) around the galette dough. Top with Truvia course cane sugar blend or just the sweet complete granulated sweetener for a pretty finish.
Bake for about 45 minutes or until the crust is golden and the filling is bubbly.
Very carefully transfer to a cooling rack and serve warm with ice cream and a caramel drizzle on top if desired. It is also delicious plain!
Refrigerate leftovers for up to 3 days.