In a food processor, combine the flour, sugar, salt and butter and pulse a few times. Sprinkle the ice water over the mixture and process until it starts to come together.

Dump mixture on a work surface and gently form into a disk. Wrap in plastic and place in the refrigerator.

Peel and chop 2½ cups of apples. Wash the remaining apples and cut into 1/4" slices (leave the peel on for a rustic look).

Mix the sugar and cinnamon in a small bowl.

Preheat the oven to 400 degrees F. Remove pastry from the refrigerator and place on a lightly floured surface. Roll into a 12 x 14" rectangle (careful not to overwork). Transfer to a parchment lined baking sheet.

Place the chopped apples over the pasty leaving 1" space all around. Drizzle the honey over the apples. Arrange the sliced apples over top and sprinkle with the sugar and cinnamon mixture and then the pieces of butter.

Fold the pastry edge over the apples, creating pleats with the excess.

Bake for 50-60 minutes until the apples are tender and the pastry is golden brown.

While the galette is cooling, add the maple syrup to a pan and reduce on low heat for 10 minutes. Drizzle over the galette while still warm.

Enjoy warm or at room temperature.