The Fruit of Fall

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