Recipe Culinary speciality

Nut Pie

Bündner Nusstorte
The nut pie did not originate in Graubünden. It was brought to Graubünden from the southern regions where the walnut is at home.



  • 300 gr flour
  • 150 gr sugar
  • 150 gr butter
  • 1 egg
  • 1 pinch of salt


  • 250 gr sugar
  • 300 g chopped walnut kernels
  • 2 dl cream
  • 3 tbsp water


  • Mix the flour, salt and sugar in a bowl. Add the butter one piece at a time and grate into a paste.
  • Whisk the egg, add and quickly mix everything together to form a smooth dough. Flatten the dough and cover and chill for about 30 minutes.
  • Keep a third of the dough for the lid. Use the remaining dough to line the cake tin (24 cm Ø) with a 3 cm high rim and prick it tightly with a fork.
  • Bring the sugar and water to the boil in a pan. Reduce heat and simmer until a light brown caramel forms.
  • Mix in the nuts, add the cream and simmer over a low heat for about 10 minutes, stirring. Allow the filling to cool.
  • Spread the filling on the pastry base, form the lid with the remaining pastry, place the pastry lid on the filling, prick several times with a fork and press down well on the edge.
  • Bake the nut pie for approx. 40 minutes in the lower half of the oven preheated to 200°C.