Rappie pie is an Acadian, savoury casserole based on grated potato along with meat or seafood. It is made in Nova Scotia and Prince Edward Island.
It is a layered casserole, consisting of layers of grated potato between which there will be layers of either seafood (such as scallops, clams, etc), or meat (such as ground pork, beef or chicken.)
It provides a one-dish meal. For cooking directions, see Rappie Pie Recipe.
The grated potatoes have to be pressed well to get as much water out of them as possible, then they are mixed with a broth, such as chicken broth. The idea is that you measure how much water you managed to extract from the potatoes, and use the same amount in broth.
Some cooks top the final layer of the pie with (grillades de lard) or pieces of pork which give a crispy crust as they melt.
The pie is baked till golden brown.
Many of the traditional recipes for Rappie Pie are “big ones”, meant to feed a crowd. They’ll call for a peck of potatoes and several chickens and “as many onions as you can stand peeling.” Big Rappie Pies need to be baked in a hot (200 C / 400 F) oven for at least two hours.
English people in the areas where Rappie Pie is made tend to garnish it on their plates with butter. The French-speakers tend to use molasses.
In Prince Edward Island, Rappie Pie is made firmer than it is in Nova Scotia, and garnished with Salt Pork Rinds or with fresh pork.
Rappie Pie is actually called “Pâte à la râpure” (meaning “grated pie”), but has been given the affectionate diminutive moniker of “Rappie Pie.”