Belgian pie

Belgian pie n [From its association with Belgian immigrant communities. (This type of pastry is characteristic of Belgium, where it is called doréye in Walloon and vlaai in Flemish Dutch.)] ceWI Cf trippe n

A pastry, associated esp with kermis(s) n celebrations, consisting of a thin layer of yeast dough covered with a sweet filling, freq containing fruit, and topped with sweetened fresh cheese.

1931 WI Mag. Hist. 14.345, There were long pilgrimages to Dyckesville and Green Bay to replenish larders with those materials so necessary to that kirmess delicacy, Belgian pie. 1950 Manitowoc Herald–Times (WI) 6 Oct sec T 2/7, [Advt:] Casco Kermiss Sunday, Oct. 8 . . . Charlie’s Bar . . Free—Belgian pie. 1969 Sun. Post–Crescent (Appleton WI) 12 Oct sec C 8/3, It’s Kermiss Time on Door County Peninsula. . . The piece de resistance that is always served in both homes and public places is Belgian Pie. This pie, which is always free—even in the taverns, is served with beer and eaten with the fingers. Made with a bread dough, the pie is usually filled with dried fuits, apples or rice and topped with cottage cheese. 1999 Isthmus (Madison WI) 19 Feb 33/1 neWI, I went for . . such local specialties as Belgian pie with yeast-raised crust, apples or prune filling, and cheese on the top. 2013–14 DARE Online Surv. WI Engl., (Qu. HH30a, Things that are nicknamed for different nationalities . . ) 1 Aux Inf, seWI, Belgian pie. [Inf from Whitewater WI, not a target community]