Peach Almond Frangipane Galette

Add the ingredients for the frangipane to a large mixing bowl (or a stand mixer).

Mix together the ingredients by hand, or use a hand mixer, stand mixer, or food processor until very smooth.

Slice the peaches and toss with the sugar and cornstarch to coat completely.

Roll out the pie dough to ⅛" thickness and spread the frangipane into the middle, leaving a 2" border.

Pile the peaches onto the frangipane, mounding them up in the center.

Fold the pie crust upwards in sections, pressing the creases to seal.

Brush egg wash all over the exposed pieces of pie dough.

Sprinkle generously with sliced almonds and coarse sugar, then bake until deeply golden. Cool for 20 minutes before slicing.