Preheat oven to 350 degrees. Line a baking sheet with unbleached parchment paper and toast pecans, tossing once, until fragrant and slightly darkened, 8-10 minutes; let cool.

Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse until just combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.

Drizzle with 3 tablespoons ice water and pulse until dough comes together, adding another tablespoon of water if needed.

Gently pat dough into a 6” diameter disk. Wrap in plastic and chill 30-60 minutes. *

Beat egg with milk and set aside.

Combine melted butter, maple syrup, vanilla and cinnamon. Set aside.

Roll out dough on a lightly floured surface to a 12” round. Carefully transfer to a parchment-lined baking sheet. Raise oven temperature to 375 degrees.

Fan apple slices in center, overlapping each other, leaving a 2” border. Brush apples with butter-syrup mixture. Sprinkle with Maldon salt.

Fold dough edges over, overlapping slightly. Brush folded border with egg wash and sprinkle with sugar.

Bake galette until crust is golden brown and apples are tender, 45-50 minutes. Let cool slightly before serving.