On October 9, 1969 a feature was published in the Door County Advocate about Mrs. Ray  Guth. The article, "Learn Belgian Pie Making From One Who Knows How"  by Dorothy Fleming was one of the first featured articles of that era and Jean was the first to have the recipe published.            

What is a Belgian Pie?

For those less familiar with the tradition, Belgian Pie is a sweet pastry with various fillings and toppings. The dessert is sold at various festivals and Kermiss celebrations throughout Northeast Wisconsin.  Southern Door County has the largest population of Belgian Immigrants and their descendants in the United States. 

 

The Belgian immigrants brought the Belgian Pie making custom from the old country and it's still carried on today. The pies are primarily made and sold by the hundreds at local ethnic festivals. 

 

Make and Take Pies!

Instructor Gina Guth, the daughter of Mrs. Jean Guth, has the process scaled down and offers a hands on approach to the recipe. She shares her mother's recipe which is a sweet raised dough variety passed on by Ida Rouer-Lardinois, second generation Walloon immigrant from Belgium. 

Varieties

 

There are several varieties of Belgian Pie that are baked on a sweet pastry. Cherry, prune, apple, and raisin flavors have a sweet cheese topping. The rice is topped with whip cream. Scroll through the slides below to learn about each type of pie.

Read the 1960 article from the Door County Advocate

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Prune & Cheese

This 9" pie has a mild prune flavor and is topped with a blended cottage cheese, egg and sugar mixture baked on a sweet raised dough pastry crust.