For the crust:

1. Whisk together the flour, sugar, and salt in a large bowl 
2. Mix in butter and toss to combine.
3. Use your fingers to smoosh the butter into the flour enough to create 1/4 inch pieces. Or mix in a food processor until the butter reaches 1/4 inch pieces. 
4. Add the water and mix with your hands or the food processor to combine and knead softly to create a dough. Wrap in plastic wrap and chill for 1-2 hours.

For the filling:

1. Half, core, and thinly slice the apples and in a large bowl combine them with the lemon juice, brown sugar, cardamom, and cinnamon. Once the dough has been fully chilled, roll out the dough between two pieces of parchment paper. Place the marinated apple slices in a circle design around the inside of the rolled out dough leaving about a 2-inch border. Using the parchment push the sides of the dough up around the apples to create the crust. 
2. Brush with the egg wash and sprinkle with sugar.
3. Bake 30- 40 minutes at 375 degrees.

For the caramel:

1. While the galette is baking make the caramel. Heat the water and sugar in a medium saucepan and stir to combine. Bring to a boil, then simmer over medium-high heat for 10 minutes until the mix begins to change color and becomes a deep amber color. Gently swirl the pan from time to time to distribute the heat. Remove from the heat and carefully stir in the cream and bourbon. If the mixture starts to crystalize, return the pan to low heat and stir until smooth. Set aside to cool. 
2. Once the galette has been baked pour the caramel over the pie and serve!