Apple Biscoff Galette
Serves 6 to 8
1 (14.1-ounce) package
refrigerated pie crusts
1 cup crunchy Biscoff spread
4 Granny Smith apples, peeled,
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
1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper; set aside.
2. On a lightly floured surface, unroll 1 pie crust. Place remaining pie crust on top, pressing gently to adhere. Using a rolling pin, roll dough into a 14×10-inch rectangle. Spread Bisco onto dough, leaving a 2-inch border. Place on prepared baking sheet. Refrigerate while preparing apple filling, at least 15 minutes.
3. In a medium bowl, combine apple slices, lemon juice, and vanilla extract. In a small bowl, whisk together granulated sugar, cornstarch, flour, apple pie spice, and salt. Add flour mixture to apples, tossing to coat each piece. Allow apples to macerate for at least 15 minutes.
4. Strain apples, and arrange in shingle fashion over Bisco filling, being sure to leave a 2-inch border. Sprinkle almonds over apples. Fold border over apples.
5. In a small bowl, whisk together egg and 2 tablespoons water. Using a pastry brush, lightly coat dough with egg wash. Sprinkle with coarse sugar. Bake for 30 to 35 minutes or until golden brown.
