PIE CRUST

1. Make Pie Crust as directed. I like to make my pie crust the night before or at least 2 hours before to give it time to rest.

FRANGIPANE

1. In a medium bowl, cream together the butter and sugar with either a spatula or a handheld electric mixer until light and fluffy.
2. Add the egg and mix well to combine. 
3. Add the vanilla and salt and mix to incorporate.
4. Add the almond flour, and fold in with a spatula. 
5. Use immediately, or store in the fridge until ready to use.

GALETTE ASSEMBLY

1. Remove one piece of the pie crust from the fridge. On a lightly floured surface, roll out the dough into a rectangle approximately 35x28cm (14x11"). Transfer to a sheet pan lined with parchment paper.
2. Spread the pie crust with the frangipane, leaving a 2 inch (5cm) border around the edge. 
3. Top the frangipane with the sliced apple, shingling the pieces so there is some overlap. 
4. Brush the edges of the pie crust with egg wash, and then fold up the galette, adding a little egg wash between the folds on the corners to help them stick to each other. 
5. Place the galette in the fridge for 20-30 minutes to chill while you preheat the oven to 375°f / 190°c. 
6. Brush the galette crust with egg wash, then sprinkle the galette all over with raw sugar. 
7. Bake the galette for 35 to 40 minutes, until the pastry is deep golden brown. If the pastry puffs up in the oven and seems to have formed a bubble, poke the bubble with a knife to help deflate it. 
8. Remove the apple galette from the oven and leave on the pan to cool completely. 
9. Store the galette lightly covered at room temperature.