Sugar Pie from Hauts-de-France

The Great Lille Braderie is just a few days away! This centuries-old street market is the largest one in Europe, and a time of festivities for locals and visitors.

Over 2 days, the city center fills with thousands of vendors and millions of curious gawkers hoping to find antique gems and forgotten treasures. A true ode to history laden furniture, fixtures and objects – all so specific to the French lifestyle.

So, how about joining in the celebrations (in spirit) with one of the most emblematic treats of the region: the Sugar Pie from Hauts-de-France (not to be confused with the Sugar Pie from Quebec)? Sugar is a beloved ingredient in the North of France.

In the 19th century, France’s first beet sugar refineries established themselves around Lille, importing sugar from French colonies and through the port of Dunkerque. The Vergeoise (the sugar extracted from beet) became a common good in households and supplied bakers with infinite inspiration for sugar baked goods.

Though it can come in many variations, this Sugar Pie from Hauts-de-France recipe is a thin brioche, topped with an egg-based cream and sugar, that all gets baked to golden perfection. The authentic recipes call for the use of real vergeoise (beet brown sugar), though regular brown sugar will work well too. This rich brioche-like pie can be enjoyed for breakfast, or as a dessert after lunch, according to tradition.

This recipe is translated and adapted from the French food blog Herve Cuisine.