Pithivier (French Almond Pie)
Large French round puff pastry pie filled with apricot jam and almond cream, scored on top for decoration.
Ingredients
puff pastry
8 oz (240 g)
apricot jam
1 oz (30 g)
almond cream filling (see page 62)
6 oz (180 g)
powdered sugar (for decoration)
1/2 oz (15 g)
Instructions
1
Roll out the bottom crust
Take slightly less than half the dough and roll it out to 1/16 inch thick. Cut out a 9-inch round, place it on a baking sheet, moisten the edges, and dock the bottom with a fork.
2
Add the filling
Spread the apricot jam and almond cream filling over the base, leaving a 1-inch border around the edge.
3
Cover with the top crust
Roll out the remaining dough to 1/10 inch thick, cut slightly larger rounds, and lay them over the filling.
4
Decorate and rest
Decorate the edges and cut curved slits on the surface with a knife. Brush with egg wash and let rest for 30 minutes.
5
Bake
Bake in a 420°F (215°C) oven until just beginning to color.
6
Glaze
Remove from the oven, sprinkle with powdered sugar, and return to the oven to continue baking until the sugar melts and forms a glossy glaze.
