 A serving of Rappie pie, on a plate with tomato and dressing | |
| Alternative names | Rapure pie, râpure |
|---|---|
| Place of origin | Canada |
| Region or state | Nova Scotia, Prince Edward Island, New Brunswick |
| Main ingredients | Potatoes, broth (chicken, pork or seafood), meat, onions |
| Cuisine of Quebec |
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Rappie pie is a traditional Acadian dish from southwest Nova Scotia,[1] New Brunswick and areas of Prince Edward Island. It is sometimes referred to as rapure pie, râpée, or râpure.[2][3] Its name is derived from the French patates râpées meaning 'grated potatoes'.[4] It is a casserole-like dish formed by grating potatoes, then squeezing them through cheesecloth to remove some of the water from the potato solids. The removed liquid is replaced by adding hot broth made from chicken, pork or seafood along with meat and onions, and layering additional grated potatoes over the top.[5][6] Common meat fillings include beef, chicken, or bar clams.
- ^ "Traditional Acadian foods make warmly satisfying meals". saltscapes.com. Saltscapes. Retrieved November 1, 2017.
- ^ Kittler, Pamela Goyan; Sucher, Kathryn (2007-06-27). Food and Culture. Cengage Learning. p. 519. ISBN 978-0-495-11541-0. Retrieved 9 March 2011.
- ^ Karr, Paul (2010-05-03). Frommer's Nova Scotia, New Brunswick & Prince Edward Island. Frommer's. p. 82. ISBN 978-0-470-58250-3. Retrieved 9 March 2011.
- ^ Dornbusch, Jane (April 21, 2015). "Humble Nova Scotia rappie pie used to include scraped knuckles". bostonglobe.com. Boston Globe. Retrieved November 1, 2017.
- ^ Laugher, Nick (December 3, 2014). "Rappie Pie Is a Gooey, Fatty Touchstone of Acadian Culture". munchies.vice.com. VICE. Retrieved November 1, 2017.
- ^ Meyer, Bernard (1988-01-01). Bernard Meyer's East Coast Cuisine: Regional Cooking With French Flair. Formac Publishing Company. p. 100. ISBN 978-0-88780-063-4. Retrieved 9 March 2011.