Comments on: Rappie Pie

By: Amy

Amy — Sun, 08 May 2011 22:38:46 +0000

Just as an aside, I noticed that the recipe lacked mention of salted green onions–one of the important seasonings for Acadians along the French shore, just up from Yarmouth! We use it for rapure, fricot, and pretty well any other meals that involve cooking food in liquid and could use onion/salt flavouring (roasts, chowder, stews, rice, etc.)

They were salted so that the green onions would be available year-round, especially in the time before grocery stores. Les onions salées aren’t hard to make, and there’s a video of a fellow from the area making some: http://www.acadievivante.ca/en/Themes/Food/Salted_shallots
My mother doesn’t use the brine method because the salt will draw out a fair bit of water from the fresh shallots, but will add a bit of water if they look too dry. She preps them in a large tub, layering with salt, and gives them a good stir every day for about a week before pouring into smaller containers.

By: Janice

Janice — Wed, 22 Dec 2010 16:56:26 +0000

My family is Acadian (from West Pubnico) and rappie pie is a favorite at my house. I usually use an oven stuffer roaster rather than just a medium sized chicken. The flavor of the broth is more intense. When I was a child, my parents made it using a hand grater and cheesecloth. Now,I use the blocks from D’Eons whenever I can get them. The juice extractor does not give the right texture. I also leave it in the oven at least three hours.

By: BobT

BobT — Tue, 23 Nov 2010 19:42:27 +0000

We have vacationed in the Maritimes annually since 1998 and first tried Rappie Pie at a small restaurant by one of the ferry landings on Digby Neck. Great stuff. This wasn’t a family tradition growing up in my in my French Canadian family but I sure can appreciate the hominess and quirkiness of the dish.

We have the cookbook mentioned and also added ” Out of Old Nova Scotia Kitchens” to our shelf. Both are well used.

By: Vienna Muise

Vienna Muise — Wed, 10 Nov 2010 23:43:56 +0000

This is one of my favorite things to eat, especially at Christmas time. My family likes to put the bacon on the top. We also use onion salt for a little extra flavor. Well let’s be honest, extra butter & salt, extra everything…ummmm! & we use a whole bag of potatoes, the smallest being a 5 pound bag! Thanks for the juicer idea because my knuckles can’t take much more abuse from the cheese grater!!

By: Greg

Greg — Thu, 14 Oct 2010 17:54:02 +0000

I vacation down the Digby neck every year and remember my grandmother using cheese cloth and an old ringer off an old washing machine. We often made the pie with deer, rabbit or clams.
I always freeze the store bought ones and bring them back to Ontario with me, cooking one right now.

By: Deb McGrath

Deb McGrath — Thu, 21 Jan 2010 00:58:02 +0000

Hi there- I have never heard of anyone (else) from Amirault’s Hill! My grandmother was an Amirault! The internet does make it a much smaller world! Happy New year and enjoy that rappie pie! I’m sure it is long gone by now! I’ve only made it once…my mother and aunts get together to make every New Years. I’ll have to try it again…. really put the potatoes in the spin cycle?? yikes! Take care!

By: Elaine

Elaine — Sat, 16 Jan 2010 16:52:50 +0000

Maybe your picture is just deceiving my eyes, but I think your problem wasn’t the amount of starch, but that you coarsely grated your potatoes. It has to be finely grated into a ‘mush’. A few people that I know, will grate the potatoes and using a new pillowcase, put the potatoes in washer on the spin cycle…. We have an older Braun juicer (searched ebay and paid a lot more than what you would pay new) Oh and salted onions give a lot more flavor!

By: Gemma Amero Flavin

Gemma Amero Flavin — Fri, 01 Jan 2010 20:37:29 +0000

Hi all….just wanted to reply with the fact that my family is from Amirault’s Hill in Yarmouth, NS. We have always had rappie pie gatherings, up until recently, grating 20-30 lbs of potatoes by hand. Now, I use my cuisinart and squeeze out the starch with cheesecloth. I also make ours with pork instead of chicken. We don’t use bacon or any seasoning at all except, salt pork on top, and salt and pepper….I just made four pies today…..with 10lbs of potatoes, one large onion and a 3-4lb pork roast. We also eat ours with cranberry sauce and butter….not molasses….but, I’m going to give the molasses a try today. Happy cooking and happy eating!

By: Gina

Gina — Fri, 25 Dec 2009 22:08:52 +0000

My Christmas Rappie Pie just went into the oven. I’m in Halifax, Nova Scotia and my family is Acadien.

By: Julie

Julie — Tue, 22 Dec 2009 19:56:31 +0000

I love Rappie Pie. It’s a family favorite here in Dartmouth, NS