Home Sweet Walnut pie

Walnut pie

Difficulté : Easy
Catégorie : Sweet
Cout : Affordable
Fall is definitely my favorite season. I’m a nut lover and I’ve made walnut pies in the past, but this time I wanted a pie. And what better way to celebrate this wonderful season than  with a “tuorta da nusch”, the famous walnut pie from the Engadine in the Swiss Alps? Delicious for a snack, I can’t resist a nice slice for long. 

Recipe for a 18 or 20cm pie (depending on the thickness of the nut layer desired!):


  • 180g of semi-salted butter
  • 115g of sugar
  • 1 egg
  • 300g of flour
Caramel with nuts : 
  • 175g of sugar
  • a good pinch of salt
  • 50g of glucose syrup
  • 20cl of heavy cream
  • 30g of honey
  • 300g of nuts 

Prepare the dough. Put the butter and sugar in a container.

Mix until you have a kind of cream. Add the egg and mix again. 

Pour in the flour and mix until you have a homogeneous paste. Don’t over mix, stop when the dough clumps together. 

Divide the dough into two pieces, one smaller than the other. Wrap in cling film and chill.

Meanwhile, pour in the sugar, corn syrup, salt and enough water to soak the sugar. 

Bring to a boil.

As you do so, the sugar will become colored. You can mix without worrying because there is the glucose syrup which prevents the crystallization of sugar. 

When the caramel is amber, add the warmed heavy cream. Be careful with the very hot steam. 

Mix well and heat to 114°C.

When this temperature is reached, pour the 30g of honey. Mix and turn off the heat.

Coarsely chop the nuts. 

Pour into the caramel (fire off).

Transfer this delicious mixture to a container.

When the dough is cool, roll it out on a floured work surface. Put the larger dough into your greased baking pan or circle. Make sure you have a nice right angle with the bottom of the circle or mold. If using a circle, place it on a parchment paper-lined or baking mat. 

Pour in all of the walnut caramel.

Cover with the smaller dough.

Cut the dough to fit the pan.

Seal the dough with a fork all around. Without it, the caramel will come out.

Prick the dough as well.

Bake for 50 minutes at 175°C. The top should be golden brown.

Slice the walnut pie. To cut it perfectly, I let it cool completely, but I enjoy it at room temperature. The caramel will have the perfect consistency! 

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