Rappie Pie

Rappie Pie is an Acadian, savoury pie based on grated potato. It is made in Nova Scotia and Prince Edward Island.

In has in it seafood such as scallops and clams, or meat such as chopped up chicken or beef, between layers of grated potato.

It provides a one-dish meal,

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 top it the final layer of the pie with (grillades de lard) or pieces of pork.

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 (400 F / 200 C) oven for at least two hours.

English people in the areas where this is made tend to garnish it on their plates with butter. The French-speakers tend to use molasses.

In Prince Edward Island, it's made firmer than it is in Nova Scotia, and garnished with Salt Pork Rinds or with fresh pork.
Actually called "Pâte à la râpure", but has been given the affectionate diminutive moniker of "Rappie Pie." The name means "grated pie."

Also called:

Alabaster, Anna Potatoes, Berny Potato Croquettes, Champ, Delmonico Potatoes, Duchess Potatoes, French Fries, Hash Browns, Hash, Lyonnaise Potatoes, Mashed Potato, Matchstick Potatoes, Papas Arrugadas, Potato Dishes, Potato Haystack, Rappie Pie, Rumplethumps, Salt Potatoes, Stovies, Stovies

Boiled Dinners, Casseroles, Curry, Dan Dan Noodles, Darioles, Fish and Seafood Dishes, Fondue, Gallo Pinto, Pancakes, Pies & Tarts, Pizza, Porridge, Relish Trays, Salads, Sandwiches, Soups, Spring Rolls, Sunday Roast, Sushi, Timbales, Yakimono, Zakuska, Zakuska

Deep-Fried Foods, Desserts, Dumplings