Before going home, do not forget to taste the "Salée de la Vallée d'Illiez" ! Without it, you would not know all of the tasteful riches of this authentic region. Its name can mislead you, but remember that the Salée is sweet and not salty, like its name says. It is the local pie made of sugar, cinnamon, and butter (apples are optional) everything spread out and baked on a bed of dough. Many regional bakeries have their own recipes, passed down from generation to generation which is usually kept secret. A piece of Salée is the perfect treat after a long walk or an adventurous ski outing. 

• Recipe "La Salée"
  (crumble pie)
  
  Ingredients :
  
  Dough
  300g of flour
  30g of sugar
  50g of margarine
  1 egg + warm water
   (1,5 dl all together)
  21g brewer's yeast
  2 tbs. of olive oil
  1 pinch of salt 
  
  Filling
  225g of margarine
   (kept in the fridge)
  200g of sugar
  250g of flour
  1 tbs. cinnamon

• Make a hole in the middle of the flour
• Add in the middle, the crumbled yeast, sugar and the egg and water mixture
• Mix with your hands delicatly while adding the margarine little by little, oil and salt
• Knead, form a ball which won't stick, cover and let it rest about 20 - 45 minutes until the volume has doubled
• Prepar the filling : mix the sugar, the flour and the cinnamon in a bowl
• Roll out the dough. Put it on the baking plate as for a pie, cover it with the hard margarine which is cut in slices of 2 - 3mm. Add the filling on the margarine and spread it all over
• Baking : as for a pie. Turn the oven on at 220°. Put the pie in when the oven is hot and leave it in for 20 to 25 minutes