Rappie Pie

yummy. Grandparents would make this around the holiday season every year. Haven't had it in years. My mother wants us to try to make it this year, but i really dont feel like ringing out potatoes in cheese cloth for hours.

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Mashed potato with bits of bacon on top?

Rappie pie is a traditional Acadian meal, sometimes referred to as "rapure pie" or "rapûre". Its name is derived from the French "patates râpées" meaning "grated potatoes." Potatoes are grated and the water removed, a hot broth made from chicken, pork or seafood is then added along with meat and onions and then layered over with more of the grated potatoes to make a casserole-like dish.

OK that does sound good.

its delicious, especially when you slather it with REAL BUTTER.

and i dont know whats with the strips of bacon on top of that one, my grandparents used to put like a slab of pork fat on the top. No wonder my grandfather had a massive coronary.

This is an educational thread. I also didn't know where Acadia was till I just looked it up.

This sounds really freaking yummy

Grammy is still alive in Yarmouth and according to my mother still eats Rappie Pie. Albeit store bought now.

ysi?

i also cant forget about poutine rapure or fricot

damn this sounds awesome

ah salt pork is what they put on the top of it.

i probably cant have my grandmother send it to me either. damn it. Looks like I'll have to make it.

Could you cheat and just use mash?

nope, you have to drain the water. its a pain in the ass, involving all sorts of measurements.

Rappie Pie

Ingredients:

1 medium-sized chicken

3 large onions, chopped

12 potatoes

salt and pepper

1/2 pd/250 g bacon, cut into small pieces

1/2 tsp-1 tsp dried savory, or to taste

Directions:

1. Preheat oven to 350 degrees F/180 degrees C.

2. Cut chicken into large pieces. Place in pot with just enough water to completely cover. Add onions and simmer until chicken is tender.

3. Remove chicken from the pot, reserving the broth. Remove meat from the bones. Cut meat into smaller, bite-sized pieces.

4. Grate potatoes. Place grated potatoes in cotton bag and squeeze vigorously to extract all the water. The goal is to get rid of as much starch as possible by squeezing out all the water.

5. Bring the reserved chicken broth to a boil. Scald the grated, de-starched potatoes in an amount of broth equal to approximately 2/3 of the water you extracted from the potatoes. Blend the broth with the potatoes and season with salt and pepper.

6. In heavy pot, sauté half of the bacon. Add half of the potato mixture. Spoon into greased rectangular baking pan. Add the chicken, sprinkle over with savory, then top with remaining potato mixture. Place remaining bacon on top.

7. Bake for 1-1/2 hours, or until top is uniformly brown.

Could you salt the potato to draw out the water? I do that with grated zucchini sometimes

That's the magic of osmosis, my friend.

thanks so much for the recipe, chrisv2010! i am going to make some rappie pie.

hmm. please let me know if you really do it and how it comes out! PICS!

a question though:

5. Bring the reserved chicken broth to a boil. Scald the grated, de-starched potatoes in an amount of broth equal to approximately 2/3 of the water you extracted from the potatoes. Blend the broth with the potatoes and season with salt and pepper.

so, are you blending the potatoes ONLY with an amount of broth equal to 2/3 of what you extracted? or are you scalding them in that much broth, and then maybe adding more as you blend? assume the former, but wanted to be sure...

yes you are scalding with 2/3 of what was extracted.

I would like to make this delightful dish also. Will report back

While you're at it, could you make us a stargazy pie, too?

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