This nut pie, at one time mainly produced in Engadin, does not originally come from Graubünden. It was brought here by local pastry cooks from the lands to the south, where the walnut grows. Today it is frequently bought as a souvenir to take home from Graubünden.
Engadin Nut Pie (Tuorta da Nusch):
Make ingredients into a dough. Retain 250 gr of dough for the top covering. Roll the rest of the dough to fit in a pie-dish (24 cm Ø) 3 cm deep.
Brown the sugar, mix in the nuts, add the cream and boil the mixture up twice. Put the mixture in the pie dish on the dough, and put on the top covering of dough. Put the pie dish in a cold oven and turn the temperature up to hot for 10 minutes, then reduce to medium. Bake the pie till it is a bright yellow colour.