Pithivier

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 on the edge. It is named after the French town of Pithiviers, where the dish is commonly assumed to originate.

The filling is always placed as a lump in the middle of the bottom dough layer, rather than spread on it, to prevent it liquefying and leaking 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.

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References

  1. ↑ Oxford Dictionary – pithivier
This article is issued from Wikipedia - version of the 5/14/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.