Cramique and Sugar Pie Recipe
Cramique and Sugar Pie
Flavors of Walloon Brabant
Total time: more than 2 hours

Preparation time: 15 minutes
Rising time: 1 1/2 to 2 hours
Cooking time: Cramique: 40 minutes
Sugar pie: 25 minutes

Difficulty: Easy
Chef's Note

An original recipe from Christian Ulweling of the Auberge du Moulin Hideux

Very popular in Wallonia, sugar pie is particularly celebrated in Waterloo, the former center of the Walloon sugar industry.

Since the basic method is the same, these two desserts are prepared at the same time.

- 1 kg (2 1/4 lb.) sifted flour
- 3 whole eggs
- 350 ml (1 1/2 cups) warm milk
- A pinch of salt
- 200 g (1 cup) fine sugar
- 200 g (7 oz.) softened butter
- 80 g (3 oz.) fresh yeast

Sugar pie
- 250 g (9 oz.) fine sugar
- 3 eggs
- 350 ml (1 1/2 cups) milk
- 200 ml (3/4 cup) cream
- A few pieces of butter
- 100 g (1/2 cup) Sugar
- 100 g (3 1/2 oz.) raisins
  1. form a well in the center of the flour with the salt and sugar;
  2. dissolve the yeast in the lukewarm milk; pour into the center; add the eggs, butter and cream;
  3. combine the ingredients to form a dough; form into a ball; cover and place in a warm place;
  4. let rise for about an hour;
  5. punch down the dough and let rise again.

Sugar Pie

  1. take 250 g (9 oz.) of the risen dough; line a 30 cm (12") pie pan;
  2. let rise for 30 minutes;
  3. sprinkle with the sugar; in a small bowl, combine the cream, milk and eggs, pour over the sugar;
  4. dot with butter; bake in a preheated 160° C (320° F) oven for 20-25 minutes.


  1. take the remaining risen dough; blend in the sugar and raisins;
  2. divide the dough into quarters; place into 4 buttered rectangular molds (16 x 10 cm / 6 x 4" and 6 cm / 2 1/2" high)
  3. let rise 1 hour;
  4. make a few incisions on the top with the tip of a knife;
  5. glaze with a beaten egg; bake in a preheated 170° C (340° F) oven for about 40 minutes.
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