Pithivier
 | |
| Type | Pie |
|---|---|
| Place of origin | France |
| Region or state | Pithiviers |
| Main ingredients | Puff pastry, frangipane of almond paste |
 Cookbook: Pithivier  Media: Pithivier | |
A pithivier (English /pɪtɪˈvjeɪ/;[1] French: pithiviers, IPA: [pitivje]) is a round, enclosed pie usually made by baking two disks of puff pastry, with filling stuffed in between. It has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and scalloping the edge.
The filling is always placed as a lump in the middle of the bottom dough layer, rather than spread on it, because it would then liquefy and leak during baking. The pie is traditionally finished with a distinct shine to the top of the crust, by egg-washing beforehand, or by caramelising a dusting of confectioner's sugar at the end of baking, or both. Whilst the filling of the Pithivier is often a sweet frangipane of almond paste, (optionally combined with fruit such as cherry or plum), savoury pies with a meat or cheese filling can also be labelled as a Pithivier.
It is commonly assumed that the dish originates from the town of Pithiviers, France.
See also
Notes
- From French Wikipedia: "Le Pithiviers, gâteau of puff pastry filled with almond paste.