In a large mixing bowl, combine the flour and salt. Give it a whisk to blend. Add the cold butter and use your fingers to press and crumble into the flour, until pretty mixed, leaving no large chunks of butter. Add the cold water to the flour, then tip it out onto a clean work surface and press together, creating pie dough. Create a one-inch disc, wrap in plastic wrap and chill for about an hour.

Preheat your oven to 375.

After you’ve sliced the apples, run them under cold water to keep from oxidizing.

Take the plastic wrap off the pie crust, then roll out on a floured work surface to a 12 inch crust in diameter, roughy. Transfer this to a baking sheet with parchment paper.

Pour about 2 Tbs. Agave nectar over the bottom of the pie, brushing it evenly. Add half the chopped rosemary to the pie crust, then evenly fan the apple slices in a circle, creating a pretty overlapping design, leaving an inch of border of pie crust all the way around. Add the rest of the chopped rosemary to the apples.

Gently fold the outer edge of the pie crust over the apples, overlapping as you fold. Brush the pie crust with the egg wash. Sprinkle a little bit of the salt over the galette.

Bake for 45 to 50 minutes, until the galette is beautifully browned, and the apples have wilted in the heat.

Garnish with extra agave nectar and let it rest for ten minutes. Serve immediately! (Ice cream would be fantastic.)

Serves 8.