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- Pithivier abstract "A Pithivier (Pithiviers in French) 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.".
- Pithivier ingredient Frangipane.
- Pithivier ingredient Puff_pastry.
- Pithivier origin France.
- Pithivier origin Pithiviers.
- Pithivier thumbnail Pithivier.jpg?width=300.
- Pithivier wikiPageExternalLink 0122boating22rec5.html.
- Pithivier wikiPageExternalLink 0,1977,FOOD_9936_17518,00.html.
- Pithivier wikiPageID "6696690".
- Pithivier wikiPageRevisionID "587167784".
- Pithivier country France.
- Pithivier hasPhotoCollection Pithivier.
- Pithivier mainIngredient "Puff pastry, frangipane of almond paste".
- Pithivier name "Pithivier".
- Pithivier region Pithiviers.
- Pithivier type Pie.
- Pithivier subject Category:Pies.
- Pithivier type Food.
- Pithivier type FunctionalSubstance.
- Pithivier comment "A Pithivier (Pithiviers in French) 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.".
- Pithivier label "Pithivier".
- Pithivier label "Pithiviers (pâtisserie)".
- Pithivier sameAs Pithiviers_(pâtisserie).
- Pithivier sameAs m.0ghrqg.
- Pithivier sameAs Q3389336.
- Pithivier sameAs Q3389336.
- Pithivier wasDerivedFrom Pithivier?oldid=587167784.
- Pithivier depiction Pithivier.jpg.
- Pithivier isPrimaryTopicOf Pithivier.
- Pithivier name "Pithivier".
