 A serving of rappie pie, on a plate with tomato and dressing | |
| Alternative names | Rapure pie, râpure |
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| Place of origin | Canada |
| Region or state | Nova Scotia,Prince Edward Island,New Brunswick |
| Main ingredients | Potatoes,broth (chicken,pork orseafood),meat,onions |
| Cuisine of Quebec |
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Rappie pie is a traditionalAcadian dish from southwestNova Scotia,[1] New Brunswick and areas ofPrince Edward Island. It is sometimes referred to asrapure pie,râpée, orrâpure.[2][3] Its name is derived from the Frenchpatates râpées meaning 'grated potatoes'.[4] It is acasserole-like dish formed by gratingpotatoes, then squeezing them throughcheesecloth to remove some of the water from the potato solids. The removed liquid is replaced by adding hotbroth made fromchicken,pork orseafood along with meat andonions, and layering additional grated potatoes over the top.[5][6]Common meat fillings includebeef,chicken, orbar clams.
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It is thought[who?] that rappie pie has its origins in theAcadian Expulsion, among Acadians who lived out their exile inMassachusetts. This opportunity to meet and interact with other immigrant groups would naturally encourage a sharing of cultural recipes. It may have beenGerman orSwiss immigrants who taught the Acadians their technique for using grated potatoes in their recipes, but whoever it was, this proved to be an important tip for those that returned toNova Scotia and theMaritimes when the expulsion was lifted. When they returned, they found that their fertile land had been given to LoyalistNew Englanders lured north by the promise of farmland. The harsh, rocky land that remained was excellent for growing potatoes, if little else, so the Acadians used them to fill out dishes made with what game was available.[4][7]
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