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 ⅜-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 tablespoon 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.
Notes
•You can substitute marzipan for the almond paste if that is what you find at the store.