Has any one ever tried this Engadine walnut pie?If not here is a very rich sweet pie receipe .For those who like sweet pie .....this is the ideal Pi. It takes about an hour to prepare excluding baking time.

Step 1: Ingredients

For the short crust pastry

275 gr all purpose flour
1 level tea spoon baking powder
100 gr  sugar
Pinch of salt
1 egg
150 gr soft butter
3 drops vanilla essence in 1 tble spoon sugar

For the filling
250 gr walnut kernels
225 gr sugar
200 ml whipping cream
3-4 tea sp honey
white of 1 medium egg

 For the coating
yolk of 1 medium egg
2 tea spoon water

For dusting
Icing sugar
Very nice, and I'm sure it tastes great, but it's not exactly what I'd call a real Engadine walnut pie, albeit fairly close.<br> <br> Believe me, I know. I own a house right in the middle of that area, and I'll be back there for the Easter holidays, as always since 1972.&nbsp;That alone, of course, doesn't make me an expert, but&nbsp;since I'm an avid cook and good friends with several local bakers, I've often looked over their shoulders and experimented myself.<br> <br> The real thing is not even brown, let alone dark brown, because it's not varnished with egg yolk. Anything darker than a golden hue is too dark. The base lining of the tray has to be pulled up to the rim so that the filling is not exposed anywhere after the dough lid is applied. By the way, the filling is never made with egg white.<br> <br> And yes, you're right, sugar on top is just way over the top. The filling is so terribly sweet, any additional sugar would be a waste and eventually just end up on your waist.<br> <br> Here's the way I make it, sort of a synthesis of slightly varying recipes I collected in the Engadine in the course of several decades (sorry, metric measures!):<br> <br> Make 300 gr flour, 150 gr sugar, 150 gr butter, 1 egg and 1 pinch of salt into a dough. Retain 250 gr of dough for the top covering. Roll the rest of the dough to fit in a 3 cm deep&nbsp;pie-dish up to the rim.<br> <br> Filling: Brown 300 gr sugar, mix in 250 g chopped nuts, add 2 dl cream. Boil the mixture up twice. Put the mixture in the pie dish on the dough, and put on the top covering of dough.<br> <br> Thoroughly&nbsp;seal the rim&nbsp;using a fork (ravioli style), then prick&nbsp;the lid&nbsp;with&nbsp;the fork in at least 20 places. You may want to make&nbsp;sort of a pattern while pricking, because any kind of additional decoration is a no-no, for purists and pedants like me and the locals anyway.<br> <br> Put the pie dish in&nbsp;the 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. It must come out very, very crumbly.<br> <br> By the way, the term in the language of the Engadine, Rumantsch Ladin, is <em>tuorta da nuschs Engiadinaisa. </em>
Love it.very tasty.We had a big treat.Thanks for posting.Voted.
Thumbs up.Thank you
That looks heavenly............... I will definitely give it a try......Yummy
Thank you.
My mum made this.very tasty. Good recipe.Thanks for posting.voted.
ah....That sound soooooo goooooooooooooooooood!
yes it is....thank you for viewing
Oh ganz wie in der Heimat!!! <br> <br>Thank you, I will definitely try your recipe!
Ja! genau.this is a recipe of Dr Oetkar...super delicious.you should know when I mention Dr Oetkar how it is.
Oooh, that sounds really good! I bet my husband would just love it!
If you had tried this recipe,I know you too would have loved it.

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