I grew up within walking distance of an abandoned apple orchard. Fall would arrive bringing crisp air, crunchy leaves, and an annual stroll through the woodlands to rows of gnarled trees laden with fruit. I would fill a basket and make the decision enroute home what the day's bounty would yield. Apple sauce if the apples were particularly blemished \u2026 pie and cake if time was plentiful \u2026 apple butter if I felt chilled \u2026 or galette if I was looking for a snack. Native to France, galettes can be sweet or savory, rustic or refined \u2026 in essence, a flakey crust with an exposed, caramelized filling. The Italians call it a crostata \u2026 whatever the name, it's perfect served with a wedge of sharp cheddar and a cup of hot tea.\r\n \r\n\r\nPlease note, you will need a food processor for this recipe.\r\n\r\nPreheat oven to 400 degrees.\r\n\r\nLine a rimmed baking sheet with parchment.\r\n\r\nBlend almond flour, coconut flour, salt and xanthan gum in processor.\r\n\r\nAdd 6 tablespoons butter and cream cheese, pulsing until crumbly.\r\n\r\nAdd one egg, apple cider vinegar and zest, pulsing until dough comes together in coarse crumbs.\r\n\r\nTurn out onto parchment lined sheet, patting into a round.\r\n\r\nFreeze for 20 minutes.\r\n\r\nMix apples, honey, vanilla and cinnamon in a large bowl.\r\n\r\nRemove dough from freezer, top with parchment and roll to \u00bc inch thick.\r\n\r\nAdd apple mixture to center of dough, leaving a 2-inch gutter.\r\n\r\nDot with remaining two tablespoons butter, folding the rim up and over the edge of filling.\r\n\r\nWhisk remaining egg with cream, brushing egg wash over the edges.\r\n\r\nBake for 35 minutes, until golden. *\r\n\r\nNaturally low-carb & gluten-free\r\n\r\n \r\n\r\n* Nut flours are sensitive. Check after 15 minutes, if edges are browning too quickly, cover with foil or a pie crust shield for the remaining time.