 | |
| Type | Pie |
|---|---|
| Place of origin | France |
| Region or state | Pithiviers |
| Main ingredients | Puff pastry,frangipane ofalmond paste if sweet. |
Apithivier (English:/pɪtɪˈvjeɪ/;[1]French:pithiviers,IPA:[pitivje]ⓘ) is a round, enclosedpie usually made by baking two disks ofpuff pastry, with a filling stuffed in between.[2] 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 ofPithiviers,[3] where the dish is commonly assumed to originate.
A small mound of filling is positioned at the centre of the underneath layer of pastry, rather than spread on it, so as to prevent it from leaking during baking. The pie is traditionally finished with a distinct shine to the top of the crust, by brushing on anegg wash beforehand,[4] or by caramelising a dusting ofconfectioner's sugar at the end of baking, or both.
It is similar to thegalette des rois made forEpiphany made in the northern half of France although the pithivier is made all year round.[5]
The filling of the pithivier is often a sweet cream of almonds and notfrangipane as in the galette des rois, but savoury pies with vegetable, meat or cheese filling can also be calledpithivier.[6]
