With a layer of almond frangipane under the apples, it's a no-fuss combination of apple pie and French apple tart.
In a mixer bowl, beat together almond paste, 1 egg, 1 egg white, the flour and salt on high speed until fluffy, about 1 min; set aside.
Cut apples into 3/8-inch-thick slices and in a large bowl toss with juice, sugar, ginger and nutmeg.
Heat oven to 375°F and place rack in lower third. Line a baking sheet with parchment paper. On a floured surface, roll out pie crust dough into a 14-inch oval. Transfer to prepared baking sheet. Spread almond paste mixture over dough, leaving a 2-inch border around edge. Arrange apple slices over almond paste. Fold over border, pleating dough and covering outer edges of apples. Freeze 10 min.
In a small bowl, beat together remaining yolk and 2 tbsp water. Brush over crust. Generously sprinkle crust and apples with sugar. Top with nuts.
Bake until filling is just golden and apples are tender, about 1 hr. If crust browns too quickly, cover only crust with foil. Broil until apples are slightly browned, about 1 min. Slide galette on parchment onto a wire rack. Let cool slightly before serving. Serve with whipped cream if desired.
•You can substitute marzipan for the almond paste if that is what you find at the store.