Make the Pie Dough

1. In a large bowl, whisk together the flour, salt, baking powder and brown sugar until combined. Set aside.
2. Using a pastry cutter, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to over mix).
3. In a small bowl, combine the water, ice, and vinegar. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture. Mix and cut it in with the bench scraper or spatula until fully incorporated.
4. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.
5. Using your hands bring all the dough together, sprinkling the dry bits with small drops of the ice water mixture, if necessary, to combine.
6. Divide the dough in half and shape into two disk- slightly flatten with a rolling pin. Wrap with seran wrap and refrigerate for at least 1 hour or up to preferably overnight.
7. Do Ahead: The dough can be made 3 days ahead. Wrap tightly and keep chilled, or freeze for up to 1 month.

Make the Caramel

1. Combine the water and sugar in a heavy bottom sauce pan. Warm the pot over medium heat until the sugar dissolves.
2. Allow the mixture to bubble, swirling occasionally (Do not stir!) until its a rich amber color, about 12-15 minutes. Remove from heat and whisk in the cream vigorously. Add butter and bring back to a medium low heat. Continue whisking and cook for an additional 2-3 minutes.
3. Let the mixture cool for a few minutes before adding the vanilla and salt. Store in the fridge.

Assemble the Galette

1. Preheat oven to 375°F. Line a large baking tray with parchment paper.
2. Sprinkle a work surface with flour. Roll out your pie crust into a 12-inch circle. Place dough onto prepared baking tray.
3. Peel and core your apples. Cut them in half, then slice the halves into thin slices. Add the apples, spices, and salt to the bowl with the 1/3 cup of caramel. Use a wooden spoon (or your hands if you’re not afraid to get messy) to stir everything together until evenly coated.
4. Transfer the apple to the center of your galette leaving a 2-3 inch boarder. Fold the edges of the dough over the apples, overlapping the edges as you go.
5. Mix egg with 1 tablespoon water and brush over crust. Sprinkle with turabando sugar. Bake for 30-45 minutes, until the apples are soft and the crust is golden brown.Serve with vanilla ice cream and drizzle with more caramel!