Preheat oven to 400°F. If using store-bought crust, set it on the counter now to come to room temperature — this prevents cracking when you unroll it. While you wait, zest the lemon before you juice it. Always zest first. You only need 2 tablespoons of juice, but save any extra zest — it'll earn its keep in other recipes this week. Once the crust is pliable, unroll it onto the center of a nonstick baking sheet, or a sheet lined with parchment.

Peel and core the apples, then cut into ½-inch slices. Cut each slice in half so they're manageable and layer nicely. Toss the apples in a bowl with the lemon juice, honey, cinnamon, and nutmeg. Give everything a gentle toss until the apples are evenly coated. Then mound the apples into the inner half of the crust, leaving about 2–3 inches of crust around the perimeter to fold over. Don't spread them flat — mound them up. It's a galette, not a tart.

Cut the butter into small squares and scatter them across the top of the apples. Now take whatever juice and honey is left in the bowl and use a pastry brush to dab it along the outer edge of the crust — this is your glue and your glaze. Fold the crust in about one-fifth at a time, working around the whole edge. These folds will drape differently and overlap each other, and that is correct. This is traditionally a quick, rustic dessert. Imperfect is the point.

Bake for 20–30 minutes, until the pastry is crispy and deep golden and the apples are tender and bubbling at the edges. Check at 20 minutes — ovens vary. Serve warm or at room temperature. This is best the day it's made, and it will not disappoint. Top with whipped cream and a drizzle of honey if you like. You like.