Roll out your pie dough into a large rectangle.
Make the frangipane by creaming butter and sugar then adding egg and almond meal
Spread the frangipane over the pie crust, leaving a border
Peel the apples and slice into thin slices
Assemble the apples on top of the frangipane
Fold up the galette to enclose the filling
Egg wash, then bake until perfectly golden brown