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    Home » Switzerland

    Swiss Walnut Pie (Engadiner Nusstorte)

    January 28, 2021 By Darlene at International Cuisine

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    a bite of Swiss walnut pie

    Swiss walnut pie called engadiner nusstorte just may be the best pie I have ever had.  Sometimes it is called a tart instead of pie which actually would make me feel better about making the previous statement.  You see my Grandma was an absolute master at making pies, and to declare this was the best pie, well a massive sense of guilt comes over me. I took a piece to my mom and her comment was this was the epitome of pie.  Let just say this is one you need to try!

    a bite of Swiss walnut pieThe butter dough is a bit tricky to work with but ended up tasting great. The recipe called for a cover, but I couldn't roll it out in one piece for the top, so I just pieced together strips. The caramelized walnut filling is easy to make and simply divine. 

    Choosing a dessert for Switzerland was not easy.  They are known for chocolate.  They produce and eat more than any other country in the world.  Swiss chocolate makers Henri Nestle, and Daniel Peter invented milk chocolate.

    If you would like to learn more about this little nation be sure to check out "Our Journey to Switzerland" to learn more. There you will also find more delicious and authentic recipes for Switzerland to go with your Swiss walnut pie like  raclette, rosti and a creamy veal main dish called Zurcher geschnetzeltes.

    Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    a bite of Swiss walnut pie
    Print Pin
    4 from 6 votes

    Walnut Pie (Engadiner Nusstorte)

    An absolutely delicious pie.
    Course Dessert
    Cuisine Swiss
    Prep Time 20 minutes minutes
    Cook Time 35 minutes minutes
    Refrigeration time 1 hour hour
    Total Time 1 hour hour 55 minutes minutes
    Servings 8
    Calories 680kcal
    Author Darlene at International Cuisine

    Ingredients

    For the dough:

    • 2 cups Flour white plain
    • ¾ cups Sugar white
    • 1 ½ cubes Butter unsalted
    • 1 Egg whole
    • 1 pinch Salt

    For the Filling

    • 1 ¼ cup Sugar white
    • 3 cups Walnuts chopped
    • ¾ cup Cream full-fat

    Instructions

    For the Dough:

    • Sift flour, cut butter into small cubes (set aside till reached room temperature)
    • Add all ingredients into a bowl and form to a dough
    • Set aside (covered) in fridge for 40-60 minutes.
    • Take dough out, keep about 1/3 for the top crust.
    • Roll out the rest of the dough and line out pie tin

    For the Filling:

    • -In a sauce pan heat the sugar until golden and caramelized, add walnuts – ensure that they all are coated with the caramelized sugar
    • Add the cream and let bring to a boil
    • Remove from heat Let cool down
    • Then add mixture (not too hot) evenly into the lined out pie tin
    • Cover with rolled out dough and cover the pie tin. Ensure that the cover reaches the edge press edges or alternatively make into strips like a lattice.
    • Turn oven on to 430 degrees put pie in as it heat up for 10 minutes, then turn down the temperature to 350 F for approx. 25-35 min or /and till golden brown
    • Take out
    • Let cool and then serve with whipped cream / ice cream or simply coffee.

    Nutrition

    Calories: 680kcal | Carbohydrates: 81g | Protein: 11g | Fat: 38g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 23mg | Potassium: 251mg | Fiber: 4g | Sugar: 51g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 3mg

     

    More Switzerland

    • A raclette grill with melted bubbly cheese ready to put on boiled potatoes, bread, cured meat and gherkins with onions.
      Raclette (How to Make It)
    • A dish of Zurich style veal in cream sauce
      Zurich Style Veal in Cream Sauce (Zurcher Geschnetzeltes)
    • a pan full of Swiss Rosti.
      Rösti (The National Dish of Switzerland)
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    Filed Under: Dessert, Recipes, Switzerland

    Comments

    1. Terri says

      January 28, 2021 at 9:52 am

      Is it supposed to be 1 1/2 Cups of butter, not cubes?

      • Darlene at International Cuisine says

        January 28, 2021 at 11:27 am

        It is cubes or 3/4 of a cup of butter.

    4 from 6 votes (6 ratings without comment)

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