Recipe Culinary speciality

Nut Pie

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

Ingredients

Nut Pie (Tuorta da Nusch)

  • 300 gr flour
  • 125 gr sugar
  • 175 gr butter
  • 1 egg
  • 1 pinch of salt

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.

Filling

  • 250 gr sugar
  • 300 g chopped nuts
  • 2 dl cream

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.