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  • The Cottage Journal

    The Fruit of Fall

    Jul 07, 2020 3 minutes
    RECIPE DEVELOPMENT BY LOREN WOOD
    PHOTOGRAPHY BY JIM BATHIE

    Apple Biscoff Galette

    Makes 6 to 8 servings

    1 (14.1-ounce) package refrigerated piecrusts
    1 cup crunchy Biscoff spread
    4 Granny Smith apples, cored and sliced ¼ inch thick
    1 tablespoon fresh lemon juice
    1 tablespoon vanilla extract
    1 cup granulated sugar
    1 tablespoon cornstarch
    1 tablespoon all-purpose flour
    1 teaspoon apple pie spice
    ¼ teaspoon salt
    2 tablespoons sliced almonds
    1 large egg
    2 tablespoons water
    2 tablespoons coarse sugar
    Garnish: fresh thyme

    Preheat oven to 350°. Line a rimmed baking sheet with parchment

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