|Rapure pie, râpure|
Place of origin
Region or state
|Potatoes, broth (chicken, pork or seafood), meat, onions|
|Cookbook:Rappie pie Rappie pie|
Rappie pie is a traditional meal from southwest Nova Scotia or Acadia. It is sometimes referred to as "rapure pie" or "râpure". Its name is derived from the French "patates râpées" meaning "grated potatoes". It is a casserole-like dish traditionally formed by grating potatoes, then squeezing them through cheesecloth. This removes some of the water from the potato solids. The liquid removed 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 . Common meat fillings include beef, chicken, or bar clams. Currently most people will put the potatoes in a juicer to remove the liquid. The rest of the process remains the same.
It is thought that rappie pie has its origins in the Acadian Expulsion, among Acadians who chose to live out their exile in Boston. This opportunity to meet and interact with other immigrant groups would naturally encourage a sharing of cultural recipes. It may have been German or Swiss 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 to Nova Scotia when the expulsion was lifted. When they returned, they found that their fertile land had been given to New 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.
- Gratin, the French cuisine cooking technique
- Rösti, the national Swiss dish of shredded potatoes
- Hotdish, the Northern Midwestern American casserole
- 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.
- 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.
- Roy, Suman and Brooke Ali (2010). From Pemmican to Poutine: A Journey Through Canada's Culinary History. Toronto: The Key Publishing House, Inc. p. 14. ISBN 978-1-926780-00-9.
|This food-related article is a stub. You can help Wikipedia by expanding it.|