An incredible how-to fieldtrip in Pubnico, Nova Scotia!
Rappie Pie. This iconic Canadian recipe is one I was completely unfamiliar with until a little over a year ago when I learned of it through The Canadian Food Experience Project. The Acadians in the Atlantic provinces, specifically Nova Scotia and New Brunswick, have made this dish for about 400 years, but not before the Great Deportation. Only after they returned to the area. Talk about a regional heritage recipe! Once I learned of this savoury pie, I was on a quest to taste it, learn how to make it and to discover the story of how it came to be. The first two, I have accomplished. The third, not yet.
It is made from patates râpées, or grated potatoes in English, hence the name Rappie Pie. From the d’Eon website: “Since the return of the Acadians after the Great Deportation of 1755-62 it has continued to be a favorite meal among the Acadians of Southwest Nova. Once the potatoes are grated and the water removed, hot broth is added along with meat , onions and pork fat to make a delicious all-in-one meal that some prefer to eat with a little butter or molasses!”
I love rappie pie. At least, I love the one they make at the Red Cap Restaurant in Pubnico, above. And, the d’Eon’s Pie looks exactly the same, so I am sure I would love their, especially after seeing it be made from potato to on the plate-o. This pie is all about the texture of the potatoes and how to accomplish this texture was my goal. I learned so much more! I will forewarn you. This is an epic post. There are a lot of photographs and as much detail as I knew to ask about. If you actually read the entire post, standing ovation to you! Please chime in to share your Rappie Pie making stories and experience in the comment section, below. (Should we be so lucky!)
PEI Potatoes are Peeled
After an Acadian Breakfast at The Dennis Point Café, Bernice d’Entremont introduced me to Clayton d’Eon, sitting amongst the lobster fishermen that morning. We were headed right over d’Eons Rappie Pie, the business he co-owns with his brother, John E. d’Eon.
The time on the clock is accurate. Bernice met me at the café at 7:30 am, we were at d’Eons Rappie Pie before 8 so that I could see the entire pie making operation from start to finish: it would take about 30 minutes. Whisked downstairs, I met Clayton’s brother, John, in the potato peeling, grating and prepping area. The machine on the left, above, is the potato peeling machine.
A few pallets of 20 pound bags of prime PEI potatoes await in their receiving dock.
John poured a bag of the potatoes into the peeler.
Water runs over them in the machine constantly to wash the peelings away from the potatoes.
The peeled potatoes come out of the machine about 2 minutes later. Each 20 pound bag of potatoes fills three 5 gallon buckets with potatoes.
Above, the peeling. I bet someone’s pigs would love to feed off of this. I didn’t ask what they did with it, and should have.
You can see that there is still peeling to be done on the potatoes after they come out of the peeling machine.. John is constantly filling buckets with water while another gal, sitting on an upside down bucket, finishes peeling them. “Everyone takes turns, here,” Clayton says. “No one gets stuck in the same job too long.”
John, on the left, and Clayton, on the right, kibitzed and teased one another a great deal.
The buckets of peeled potatoes are dumped into buckets with water to await the final peel.
Can you imagine being the gal, above. I’d be a tad overwhelmed, if I was her. They laughed at me saying this, and reminded me they switch jobs and that the work does get done very fast. That was true enough. I was amazed in the short while there how many buckets she peeled.
Peeled Potatoes are Grated
Once the potatoes are peeled, time for the grating process. The same buckets are now lined with a cotton bag.
The massive potatoes are sliced to make them easier to push into the grater, as well as to check for any decay.
The whole potatoes are placed in the grater, the grating wheel is turned on and the potatoes are pressed against the blade. The grated potatoes come out the other side into the lined bucket.
One bucket of potatoes is 1/3 of a 20 pound bag of PEI potatoes and goes into the grater to make one bag of grated potatoes.
The first bag is grated, to the right, above. The second bag is put into place under the grater to catch anything.
The grated potatoes are grated very small. This is not a long grate like we use to grate cheese or a potato pancake. This is a small grate, and there is a lot of liquid in the bucket of grated potatoes, above.
Grated Potatoes are Strained
Take a look at the grated potato close up. It looks very similar to the texture of the baked pie, at first glance. I could not see a grate, so I smoothed it out in my hand.
That made it much easier for me to see the size of the grate and the amount of liquid in the potato. The next step? Wring the liquid out of the potato.
Above is the bag of potatoes we just grated. When the Acadian people make Rappie Pie at home, they grate their own potatoes and wring them all out by hand, in a towel.
The d’Eon brothers use the spin cycle of a washing machine. “That is not a washing machine!” They both exclaimed. It worked like a charm.
The open bag of freshly grated potatoes had clearly had every bit of liquid spun right out of it. Look at the difference in the texture.
You can see the grate, above, and how dry the grated potatoes now are.
They easily come together.
Strained Potatoes are Mixed with Chicken Stock
Upstairs to the pie making room, grated and spun potatoes in hand.
This is a busy place. The family business started in 1927, and is a great story, but these two brothers started to specialize in Rappie Pies (as well as a couple of other items) in October 2002 as they had to find a niche market for what used to be their bakery business. Some of the bakery staff stayed on. There were three working this day that had been with the company 35 years, 25 years and 30 years. That is a testament to the family feeling that one feels in this space. This is hard work. There was no doubt about it. The are only 2 seated positions which do rotate (the potato peeler and the chicken separator). Everyone else is on their feet, often with hot steam in their face.
Next step: liquid is now added back into the super spun and ultra wrung out grated potatoes. For every 1/3 bag of potatoes (or bucket of peeled potatoes), there will be 1/2 bucket (a five gallon bucket, I believe) of water and 1/2 bucket of chicken stock added back into the potatoes. That is a lot of liquid added back into these fibres.
They started with water and the gals have a special knack of working the liquid in with the potatoes.
They work in the water, the stock, the water, the stock, and they know when it is finished, yet the amount is usually always about the same.
You can see the process with the potatoes and water above. And below, the stock is added and the mass is worked until the liquid is completely incorporated into the starch again.
And it is ready. How do they know? There is the formula I told you about: 20 pounds potatoes makes 3 buckets of peeled potatoes. One of those buckets of peeled potatoes makes 1 bag of the spun and wrung out grated potatoes and then one bucket of liquid is added to that potato mass: 1/2. water and 1/2 flavourful homemade style chicken stock. The saturation point for each add in is something that must be learned on the job, or in one’s kitchen at home, to make the perfect pie. This is an excellent start, if you are so motivated. Maybe there are some people that make it at home that would share their method in the comments section below. That would be so fascinating!
Each one of these batches makes 6 squares or 10 rounds or 2 of the very large special order sized pies.
Chicken and Stock are Prepared
There is a lot of attention to detail. There is no salt added to the potato mixture, but there is a lot of seasoning added to the stock, all made like I would make it at home, right here, in massive batches. And, there isn’t just chicken in the mix.
Above is the stewing hen. It has better flavour, so both are mixed together and added to the pie. Both are cooked to create a more complex stock.
This gal takes the meat off of the bone and combines the hen with the chicken. A good portion of this is placed in the middle of each pie.
The colour of the stock is gorgeous. The aroma held promise of deliciousness.
Putting all Together
Once the rapure or grated potato mixture is completely saturated with the delicious chicken stock and ready to make into pies, the gals ladle some into each pie container, followed by a layer of chicken and hen, and finished with ladles of the steaming rapure. Topped at the end with three bits of bacon fat, each is ready to be baked.
Baked Pies Ready to Eat or Heat!
The pies are broiled for the first few minutes to form a good crust. Laura, of Laura’s Taste from Pubnico, starts her rappie pie in the oven at 425 degrees F for the first 30 minutes, and then reduces the temperature to 400 degrees for another hour and 30 or 40 minutes, until it is nice and crispy on the top. Laura says, “The cooking time depends how thick it is when you pour the mixture into the pans. As long as its crispy and brown you’re good to go. Keep an eye on it; if it’s over-cooked, it will dry out.”
Today is Nancy Nickerson’s last day. She has worked with the company for 35 years. I could see she could do this with her eyes closed, yet her enthusiasm did not waver on her last day.
As the pies were cooling on the wrack, it was tempting to grab a fork, some butter, and sneak one to a corner with a stool. Each was fragrant and golden.
The brothers sell these pies all over Nova Scotia in the square and round sizes. Special orders can be made for the super large size. That is more common near the holidays. Above is the potato mixture that we brought up from the spinner. They package, freeze and sell these, as well, for those that want to make their own pies at home, but no longer want to fuss with the lengthy potato preparation. They sell a lot of these to area restaurants, too.
Nancy Nickerson and Clayton d’Eon on their last day working together. Thank you all for the warm welcome and this exceptional learning experience.
Mmmmmm, rappie pie
rappie pie texture-is it so that the fishermen could take a handy meal on the boat?which would not get sloppy-and would preserve better than if the potatoes were not squeezed off their water?like shepherds pie-which was created so shepherds could carry a whole meal-which wd keep fresh and not fall apart
I wish you could ship about 10pounds of rappie pie frozen to Baltimore MD. Thank you Albert Simon amirault
Hahahaha! Albert! Wouldn’t that be nice! But, if you email or phone Dion’s in Nova Scotia, I do believe they would ship you some!
🙂
Valerie
I live in Kansas City now, but I brought six packets of frozen shredded potato back with me from Pubnico this summer. Two legs of the journey, back in the freezer before my flight from Boston to Kansas City, well wrapped and insulated. I just made a rappie pie from one block tonight.
Oh, Leo, you remind me of myself! I “should have” done that while there – but just returned from SLC with 3 big containers of Vanja’s favourite pasole from The Black Sheep Restaurant in Provo Utah, frozen, insulated and though it took 8 hours to get home, all arrived in perfect condition!
🙂
Valerie
Hi Valerie, I’m a grandchild from Canadian grandparents the tradition in Our family is rappie pie every Christmas Eve. which we make from scratch. Now that grandparents and parents have now passed my family keeps this rappie pie tradition going and still grate and squeeze by hand. Just had to share
Dear Donna!
That is wonderful and what ties us to those who came before…. these traditional foods, memories and stories of working together to put the food on the table. Thank you so much for sharing! I am sure that is fyou squeeze by hand, by the holidays, your hands are very sore, indeed!
Hugs,
Valerie
my brother from Weymouth came to visit us in Alberta lasts summer..with 5 large blocks… never mind his clothesand personal stuff.. RAPURE blocks were the prized items..
Lucky you, Carol!!!
🙂
Valerie
My husbands family fr Buctouche NB and they make their Rapee Pie only with pork not chicken. Also salt pork in Puddin Rapees. Anyone know about these at all?
Hope someone can answer your question for you, Sylvia! I am curious, too!
Sincerely,
Valerie
Growing up in NB, I’ve always thought of rappie pie as the quick version of poutine d’rappie because my family uses only salt pork in rapping pie as well as poutine.
Poutine d’rappie was an Hebert family Christmas eve tradition at my grandmother’s house. All 11 brothers, sisters and spouses would work together like an assembly line and us kids would help wherever we could. Potatoes were peeled and washed, then the potatoes get grated and strained like with the pie, but then they are blended together with cooked mashed potatoes to form a dough-like consistency. This is used to make round hollowed out “balls” of potato and then salt pork seasoned with summer savory is filled into the hollow and closed over and sealed up well. The ball is then rolled in flour and boiled in well salted water.
It’s common to tie them in cheesecloth to be sure they don’t come apart in the pot although I’m under the impression that it’s a mark of expertise to make successful batches without the cheesecloth, personally, I don’t take chances 😜.
Once they float they’re done and ready to eat savory as is or with sugar or molasses, some like them cold as leftovers, or sliced and fried in a pan with butter to reheat and crisp the sides. So good!
Dear Susan,
Thanks for sharing your story in such detail.
So interesting to me and think I had the opportunity to taste one of these morsels when in Tatamagouche for a Slow Food National Conference in 2014.
Hugs,
Valerie
Hi! Our family rappe pie was made in a cast iron pan, with rendered salt pork slices on the bottom. I haven’t pulled the recipe out but it had just potatoes, a few grated onions and maybe some of the starch or flour. No chicken. It was good on the first day and fantastic as leftovers when fried in butter. Yum!
Thanks for sharing your memories, Linda!
YUM!
Every family has their preferred meat when it comes to rappie pie. In my family, we always combined chicken and pork in the pie and then cubed salt pork on top. I tried making one with a small turkey and it was a hit. I cook my onions in butter before mixing them in with the potatoes. I always keep a big container of my broth to freeze and then to start the broth of the next pie. I make my broth to taste like a soup which gives the pie great flavour. I put salt and pepper in the broth and use just enough salt that you don’t have to add it to your plate. I no longer use salt pork on top but now use pork bellies that are like thick bacon. Finally, the pie goes under the broiler until the crust is formed and getting brown on top. I then turn it down to 350F until it’s done!
Great tips, Celine!
Thank you!
Sounds deeeee-licious!
🙂
Valerie
Just like accents differ depending on which village you’re from, preference in rappie pie texture differs.
Some places have grown up with runnier rappie pie and other places like it thicker. Hare and Turkey are also sometimes used instead of Chicken.
If you make one at home without buying pre-made mix the potatoes will end up looking slightly grey but it still tastes the same.
I like it better when it’s been refrigerated for a few days and less likely to be runny then re-heated in a non-stick pan with margarine which creates a crust on the underside too.
The round d’Eon’s rappie pies are just the right size for a small pan. It’s like making a giant chicken/potato pancake.
Bertin!
Thank you so much for commenting on this post! This is exactly the kind of information that is so important to be added to what I know and what I write. The purpose of blogging is to develop an interactive community that can actually have conversations about what is written. I wondered why some photos I have seen of rappie pie, the potatoes are grey looking.
🙂
Valerie
if you add vitamin C to the potatoes they won’t turn grey.( when making from scratch
What a great tip, Sandi! How much vitamin C to how many potatoes?
🙂
Valerie
Great article! Rappie pie is as much a part of my growing up as going to church on Sunday! I have brought many a pies back to NB from home to enjoy with homemade bread and butter pickles….yum!
My parents were from Saulnierville and Meteghan River …
Ah! Of course I want to learn more….
🙂
V
Denise I saw that you’re from saulnierville I have family there Jim doucet do you know him . I love rappie pie i could eat that every day. Jeanne melanson Lachance.
Where is home now, Denise? Which ones do you like to bring home – do you buy them or from your mom? Do you make your own?
🙂
V
Merci for yr reply to my comment,I too am from nb grand Sault,grand falls,there was a Denise married to Arnold d,Eon pubnico sheep farm,on memory lane…any relationship to you?
The Dennis Point Cafe serves Rappie Pie (Rapure), whereas I thought they made their own….until the waitress told me the secret, that they buy and serve D’Eon’s, and she was honest when she said that no one can make it as well as D’Eons, so why bother trying. I am a big fan, and it is by far my favorite food. D’Eon’s has the perfect texture and taste, when you don’t have time to make your own. Great article, thanks for sharing. Cheers.
That is good to know!
I never got to taste d’Eons Rappie Pie! It looked really delicious…The Red Cap does buy their “rapure” but makes their own. We were traveling, couldn’t cook, not store it to bring home. I will have to order one to try when having a Canadian food party!
🙂
Valerie
ha, ha, ha…size of the bags of potatoes …A few pallets of 20 pound bags of prime PEI potatoes ..50 lbs bags
Thank you for this correction – I am writing that into the post right now!!!!
🙂
Valerie
Peeling s of d,E on rapture are taken by local farmer to fatten his sheep and beefs ,more. Lore..haha
Great to know this, too, Louise and makes perfect sense!
MMM
🙂
V
Goes to show how little I know about Nova Scotia and it’s cuisine. The Rappie pie looks marvelous and you’ve written a great post as always VAL!
chow! Devaki @ weavethousandflavors
Thanks, Devaki!
🙂
V
One of the “secrets” of a good rappie pie is to be sure to add a lot of onions to the broth. I always use D’Eon’s rappie pie potatoes that I buy (as you said, to save the trouble of the potato prep). And, when I’m cooking my chicken I will add a pouch of powdered onion soup mix to the broth, along with 7 or 8 onions. And, when I add my chicken to the prepared potatoes in the big rappie pie pan, I also add raw onion that I’ve cut up. Sounds like a lot but people LOVE my rappie pie. Thanks for this great article! Ah, c’est bon, la rapure! mmmm mm.
Thank you, Sandra!
I wish I got to taste your rappie pie! It sounds delicious! Real mentioned he loved Eel Pie, and that is another pie I haven’t heard of that is on my list.
🙂
Valerie
Eel Pie, oh my! I live by Eel Lake but I don’t think that that dish is one I would want to try. Good luck though! 🙂
Sandra
Somehow, I had the impression that Eel Pie was a standard traditional heritage Acadian recipe well known and loved throughout the area… maybe just for the older generation (forgive me, Real 🙂 )?
Your reaction was similar to mine, but I have learned, over time, that the most delicious foods sometimes do not sound appealing….?
🙂
V
I have never heard of it. But that doesn’t mean it’s not an Acadian recipe. Again, best of luck. I am not brave when it comes to different foods, so I admire your courage and your taste buds! Hee hee. Thanks for this fantastic blog!
eel lake is not acadian area-which starts south o digby then stops south of mavillette beach,which,is,north o yarmouth-french,is surette island-and west pubnico–even pubnico head is not acadian-
but,then south of pubnico head-theres just parts of mid and lower east pubnico which is french–the rest is english protestant i think—lol-like westmount ,and NDG mixed in middle of montreal french–keep on
Eel Lake is in South West Nova Scotia. Eel Brook and Belleville border the lake. And, we are very proud Acadians.
what about Poutine Rappe do you use the same amount of water? Poutine Rappe we just add mash potatoes in our Rappe,I never used water or Bouillon in my mix ,and we put our meat inside . We make a ball poke a hole in it and add the meat in it.
Thanks for your information, Gerald!
🙂
Valerie
did you try them?? were they so good?
heres for local,sno,people,healthier,rappie,pie,”4,the lazy,gal”-
no,sugar–no salt,no pepper for blood pressure or kidney patients-the true original,heritage potatoes are size o our thumb-purple,or colored-they resist frost,drought,,n,bugs so no pesticides-heres 4 lazy gal rappie pie-stick all in baking pan-lots o,frost resistant chopped,or,whole,kale-add chopped,or,sliced,lengthwise,those,frost,resistant tall green onion type plants “poireau”-add thumb sized tiny,purple,potatoes,unpeeled-quail,or,other,small,bird,cut,in,half or quarter ,defeathered,delegged,beheaded,n,gutted-use heart,liver,etc,but,not,guts-seaweed rinsed-add few cranberries blueberries,wild,cherries or wintergreen berries,whatevers in season-sprinkle with tablespoon water-cover-bake-when done let cool-then-smash all with potato masher-bones,will come off-but some let the eater pick them out-very flavorful-if u keep the cover ON,until u mash it just b4 serving-or b4 packaging for fishermen take out to eat on boat–yum-or what!ok–u can add thyme or rosemary if u must-thyme
tea
will keep mosquiitos,blackflies and bedbuss away-native indian women had dozens herbs,incl,thyme-to keep sperms away as well-pesticide,u,kno–lol
oops-i forgot the most important ingredient-local walnuts,halves,for healthier rappie pie-since vitmins,minerals are lost,thrown away with gratin,n,rinsing potatoes–so 4 sno people,use local frost hardy heartnuts,butternuts,or bleeched acorns/maple seeds-jerusalem artichoke is a wild potatoes,can be used by diabetics–all these “healthy rappie pie” recipe things grow in nature all around Pubnico sno people-for free!-use wild garlic and seaside bay leaves too
My family was from Megeghan River- Saulnierville area and I learned to make the Rappie pie from my mother a Saulnier. I have a Braun processor that grates and strains the potatoes for me and we follow pretty much the same porocess of assembling as described above. I make it only once maybe twice a year in large and small baking pans before I need to use them ,then I put them in the Freezer and allow to freeze enough to be able to take out again and wrap and return to continue freezing. For occasions like Christmas, New Years, anniv. Birthdays etc. I select an appropriate size to bake Set the oven for 425 as you said above for a half to one hour then reduce it to 375 till its done. Voila! no preparation on they day that I serve it. I need only to set the table and prepare the deserts and wait for the guests to arrive. No mess no fuss. They freeze beautifully and last a very long time in the freezer. (No good to freeze after they are cooked though. ) Most of my family, relatives and some friends and and relatives that have married into the family love this as much as we did. It went over big at my Dad’s 100th Birtday Celebration.
Irene!
Thank you ever so much for this very important and special to me information! First, so fortunate to celebrate 100 years with your dad!!!
I will be reading and reviewing your information – you may get an email for a phone call when I try to make it on my own. You have built a little confidence within me!
🙂
Valerie
Found you. 🙂
David – and I am glad you did!
🙂
V
Making rappie pie for years, Braun Juicer just died ???? any recommendations for a replacement? The new models are too efficient in juicing…no pulp. Thanks
Hi Janet,
Of course, I don’t have a clue, but am putting this out there so hopefully someone can help you! I sure know an old washing machine works wonders! Hahaha!
Valerie
Just wondering if you were able to find a juicer that works as well as the Braun ?
Hi Jen
Hope Janet answers you!
🙂
V
Also Return once and half as much boiled liquid (broth from the boiled poultry, Lg can of Chicken broth, water more or less depending how firm or thin you like the texture). that was spun out of 20lbs potatoes.that will make Two Large plus two smaller cake pans of Rapppie Pie( My husband(God rest his soul) who wouldn’t eat it because he thought it looked too much like wall paper paste suggested this – I tried it and it did add to the flavor. He didn ‘t know what he was missing.
Maybe that’s why I didn’t care for it too much when I was a kid.
If Grampa didn’t like it.
Haha.
Do you like it now?
🙂
V
I discovered “rapure” when I attended université Ste. Anne in Pointe De l’Eglise.
30 years ago. Our teacher Paul Comeau’s mom made some every Sunday. I later learned that he opened a restaurant and served rapure and Fricot. What a delight. Unfortunately I never returned but I still make it at least once a year and I invite an Acadian friend who lives in Ontario. What a delight. What souvenirs.
Ghislaine!
So wonderful for you to share those memories with me! How about the fricot? Do you have a good recipe for that? What about other Acadian dishes?
Sincerely,
Valerie
Fricot is made with the same ingredients as the rappie pie, but it is a soup. The grated potatoes have only a small amount if liquid added to it, it is then placedby large spoonfuls in a chicken broth with salted onion, chunks of chicken and chunks of potato. Then the entire mixture is simmered until the balls are cooked like doughboys.
Hi, Christy
I am clearly not Acadian, but did travel to several Acadian communities and did thorough research on this subject and the recipes I have shared. I at several bowls of Fricot at homes and restaurants. Not one was similar to another in appearance, or flavour. Yet, the ingredients were somewhat similar. I appreciate your input as it is logical and makes sense that the leftovers from making or eating rappie pei would be used to make soup. Where I come from, Doughboys are fried bread… but assume you mean dumpling-like? I want to try your Fricot! Sounds delicious.
🙂
Valerie
My Mother called them dirty snowballs! That soup was delicious!
What soup, Denise? The broth for the Rappie Pie? Not sure what you are referring to?
🙂
V
Hi. Thanks for sharing that wonderful video.
Wish you could sell your rap pie pie in our Sobey’s in Ottawa. even the blocks would be great.
lots of people are asking for it. there is lots a Acadian living in Ottawa & area.
Happy New Year.
Jean from Ottawa , originally from Wedgeport.
HI Jean!
Write to the company and ask. They will send to YOU!
🙂
Valerie
It is not true that Acadians have been making râpure for 400 years! Potatoes only became a staple food among the Acadians after the 1750s. Very little, if any, potatoes were grown on Acadian farms before the 1770s. Râpure is not a French dish. It is believed that it has some German origin. We also make with grated potatoes “poutines râpées” (potato dumplings) and potato pancakes. In some Acadian area of New Brunswick and PEI, these grated potato dishes are unknown. Georges Arsenault, Acadian historian.
Hi, Georges,
I am clearly not Acadian, but did travel to several Acadian communities and did thorough research on this subject and the recipes I have shared. I was guided through the Southern part of Nova Scotia by the Director of the Acadian Museum there who provided me with facts that aligned with my research…. but history is filled with disagreement, isn’t it?
What you are saying makes sense, to a degree, as I was told that it was likely the Acadians learned to work with the potatoes while in exhile after the Great Deportation in the American colonies, though this is not clearly documented. It was after their return that the recipe became very popular on Canadian soil. Does this make sense to you?
I would love to visit you when out to the East Coast again, Georges! I taught history in Alberta for years and learned a great deal while there and recognize there is much more to learn… and am working to shed light on these unknown dishes! I find culture and food so fascinating. People will have different opinions, as you have expressed – but let me assure you, that I am not writing my opinion in a wreckless fashion. I am writing what I learned through my travels, interviews with experts, doing research via readings and eating in the Acadian regions.
I trust you have met others with as much knowledge as yourself who may disagree or have facts different from yours. I am fascinated by this. Please let me know if I can connect with you next trip out! We did go to PEI, and I will definitely be back to the Atlantic Provinces in the next year or two. I would be tickled to be introduced to unknown dishes and to learn from you.
Happy New Year!
Valerie
Acadians tend to take whatever resources and foods are available, and then make amazing recipes from that. Look at our cousins down in Louisiana in the southeastern USA. Cajun food is spicy and completely different from Nova Scotia’s cuisine because we used what we had available. Root vegetables grow well in Nova Scotia. I remember digging up potatoes, carrots, and turnips from my grandpere’s garden in Middle West Pubnico, and storing them in the root cellar. I’m not a historian, so I don’t know when we started growing potatoes as a cultural group, but I like the results!
Everyone used to do that, Leo: “take whatever resources and foods are available, and then make amazing recipes from that”, but so few cook anymore, it is frightening. I was in New Orleans for the first time last January and really wanted to visit an Acadian community as vibrant and authentic as the one in Pubnico. I should have asked Bernice before I went, but did not. So, though I did experience the vibe, did not experience the food of the culture there, specifically – hope to go back, connected, next time!
🙂
Valerie
We used to have a Braun machine to do our potatoes too, but we burned through many of them through.many family get-togethers which included rapure! When I was posted to BC, we tried to make it from scratch, but it always had the colour you refered to, pink turning to gray. The more starchy water removed, the whiter the mixture and it does change the flavour if too much is left in. My kids preferred it made with the frozen mixture from d’Eon’s. I would travel to NS several times a year for work and would bring at least 2 back with me in my carry-on. I got some puzzled looks when they went through the x-ray machine!
Brilliant, Robert!
Thank you so much for sharing your homemade experience, too. D’Eons has a good thing going there!
Happy 2015!
Valerie
Thanks for sharing this – it’s winter cold here right now and rapure is just what the doctor ordered! I lived in Nova Scotia for five years and was treated to Rappie Pie several times, and then a friend spent an entire day teaching me how to make it. We hand grated the potatoes but I use a food processor now and they don’t have time to discolour. The great tool for me (and I admit it would not have dawned on me to use a washing machine) was a potato press made from wood and with a heavy metal handle that someone made right before I moved. There is not a not a drop of water in the potatoes after they have been pressed with that thing. The potato press was one of the last purchases I made before I moved back to Alberta, and I am really glad I did. Cheers, from Pam in Alberta
Pam!
You are in Alberta and know how to make Rappie Pie?
How about a lesson?
Where do you live? It may not be possible – but it just may! I would love to photograph an “at home” making rappie pie session if you are up for it.
Happy 2015 and thank you so much for chiming in. This kind of information is so valuable to me – and to my readers.
Sincerely,
Valerie
Hi Valerie –
I am in Wetaskiwin primarily, and in Edmonton once or twice a week to see clients and provide coaching. If we cannot connect in person, I will most certainly be taking pics when I get the potato press out and make a Rappie Pie — which will be in the next few days. Where about are you?
Cheers,
Pam
Sent you an email, Pam.
🙂
V
hi Pam.. I am in Brooks Alberta originally a Weymouth girl. I am hoarding one last d,Eons block in my freezer from a year ago trip home. sure enjoying this post!!
I am from Digby, Nova Scotia and rappie pie is one of my all time favorite dishes and always will be. My mom still makes it and I love her’s the best as it is not runny but a thicker texture. She usually does it with chicken, but have had it will beef and rabbit also. The best is to have it in a pan that makes a beautiful crisp crust on it…and then everyone fights for the corner piece! I remember coming to Ontario and as a kid, sitting peeling potatoes, grating with a little hand held grater to my fingers were stiff, then into cheesecloth bags or alot of times my dad used old pillowcases and squeezed the water out by hand until we graduated to a spin washer….that made things alittle easier. It was alot of work for what you got out of it but it was and still is one of the best things I have ever eaten!…Now I want some!
Elaine,
We missed tasting your scallops when we were there in May. Oh, how I wished I had “met” you before our trip. It is a home like yours and a mom like yours that I would love to visit and photograph an authentic rappie pie making at home. I know there are as many ways to make it at home as there are great home cooks making great homemade rappie pie, but it is an increasingly rare tradition as more and more are buying the pie or the potato part for the pie. I believe most Canadians would be astounded to learn that some families still make this at home and go through that kind of extensive process to capture the past and to bring their ancestry to their celebratory table.
Happy 2015!
Valerie
Val, I now live in Ontario and have for a very long time, but there is nothing like the east coast. Food, family, and traditions, and the people are the best!
I can attest to that, Elaine. My month their last may had a profound affect on me. Our country may be vast, yet I was more proud to be Canadian than ever, after that visit.
🙂
Valerie
Elaine, that sounds like my Grandfather’s recipe passed on to my mom and to me. Many relatives and friends would gather every Christmas Eve (or any chance we got!), working all afternoon to produce a Rapure like that and place it in the oven. It was served after Midnight Mass when we kids got to open one present under the tree. Lots of very fond memories that I am passing on to my 2 daughters. Funny how food brings families together and creates great memories (especially in Acadian kitchens!).
Yes Robert, it was an all day event but it was so worth it. We too, always opened a present on Christmas Eve also…..nice to have these family food memories.
My parents moved to the states in the 40’s and carried on the tradition of making Rappie pie (Rapure). We always made it with a Braun juicer and for every cup of juice squeezed from the potatoes we replaced it with a cup of boiling hot broth with lots of onions, onion powder and salted scallions, pork fat (which was later changed to butter). While doing this we cooked it over low heat to make it thick. Butter the pan and place half the potatoes in the pan and spread the chicken and onion mixture then another layer. (Large pan we cooked for three hours spreading butter over the top every so often) This makes a very brown crust and the potatoes cook up thicker than d’Eons.
Donna,
Now THAT is a labour of LOVE! Sounds like authentic home food with a truckload of memories in each bite that nothing else could come close to!
Thanks so much for the tips!
🙂
Valerie
Well there is nothing like Digby Scallops…..once you have those it’s hard to eat any other. I was a cook at a private school for 10 years and now own a gourmet and specialty food store. My life has always evolved around food and the prep and time put into making great food with great ingredients. I shop the local farmer’s market, buy what’s in season and make my menu around it. My kids have come to love all kinds of wonderful and great food. They are now in their early, middle, and late 20’s and can all cook very well. When the kids were little I would let everyone take turns picking the Sunday meal(no fast food), and everyone had to eat what that person picked. We had a jar with topics and they would get to pull one before supper and that would be the dinner conversation. As they got older we did theme dinners. Everyone picked one from a jar….Italian, Greek, Seafood….etc and then they had to do the meal as an appetizer, dinner, and dessert. This was so much fun. Everyone wrote down a score from 1-10 on a piece of paper and graded the overall meal. The envelope was sealed until the end of the competition and on the last day we were to reveal the winner. I gathered all the envelopes and as everyone waited in anticipation I ripped them all up and threw them away. I proceeded to say…”Everyone is a winner because the work, thought, effort, and creativity was the prize…..it was a lot of fun.
Elaine!
What wonderful family memories! I love each of those ideas. I can see we are very similar in our food philosophy. My two daughters are now in their 30’s. I will be gramsey for the first time in 7 weeks! I am so excited… meal time – especially now, as the daughter’s families converge on our home instead of live in it – are events of great importance. The food is anticipated. Stories are told and even now, though my daughters are thousands of miles apart, they still cook together through the “Dueling Daughters” project initiated last year on my site… about once a season.
🙂
Valerie
i was born and raised just outside Yarmouth & moved to ottawa fall 1979. i have been drooling reading all these posts. i have never made rappie pie by myself- was always just a helper. would LOVE to be able to buy D’Eons up here. rappie pie with partridge or just hamburg are my favourites. havent been home for about 4 yrs- miss the fresh seafood. proud daughter of an Acadian lobster fisherman so i know what fresh is. and you are right- no one beats Digby scallops. Yum!
Barb! 🙂
So wonderful to hear from you! What an incredible food culture you come from. I cannot imagine how deprived you must feel living in Ottawa, thought I know the food culture there is thriving – it is just so vastly different.
Sincerely,
Valerie
do you ship frozen rappie pie to new jersey and also loaves of brown bread, if so what is the cost. i love it
Greetings, Judie.
NO. I write a food blog and cook at home.
🙂
Valerie
Being from an Acadian community in Nova Scotia called Clare, I grew up on rapure. My favorite is when it’s made with big clams … so good. Now that u live in Edmonton , every once and a while I crave it so I make it by hand…. hard work but it’s worth it every time .
Invite me over!!!
V
Just went to visit my family in Yarmouth ,co. from New Brunswick .My son and daughter in law servrd me Deon’s rappie pie while i was there. Having been brought up eating rappie pie and making it all my adult life ,it was as if it came right out of my oven,or my mothers ,delicious ,a taste of home .Have made two with the frozen blocks that i brought back on my travels to Yarmouth.Wish i could buy the blocks here in Fredricton ,but haven,t found any and believe me i have been seaarching.Thank you for this piece on how its made in Pubnico…
Dear Carol
They will send it to you – and if there are enough of you, it may not be so expensive to have a case posted.
🙂
Valerie
This is a wonderful article…i live in north bay ontario…and i buy the rappie kits every summer when we go home to amirault’s hill…they are all great…sometimes i make them from scratch as well…
Several years ago, I put together a video of myself making my first rappie pie using the D’Eon’s mix (not from scratch). If you’d like to see how to make it home (as opposed to on a grand scale like in the shop), you can watch the video here: https://www.youtube.com/watch?v=yG4tNof-3hs
Nice to read an article about the culinary secrets of Nova Scotia’s South Shore.
Great video Trevor! I wish I was at the tasting/eating party. Having not been brought up on it, I have not eaten a homemade rappie pie. I have had it at the inn and it was so different – particularly the texture… that I was almost startled. It was definitely tasty, but subtle in flavour. The texture is the surprise. However the first one wsa created and the technique developed completely mystifies me.
🙂
Valerie
Hi
Do you guys add anything to keep the potatoes from turning color? We don’t make big batches and use it very quickly but still the potatoes discolor.
Still taste great but not as eye appealing as most I see on here.
Appreciate any tips and love reading all the post.
I will leave it up to the others here to answer this for you Roland!
🙂
Valerie
There is a product out there somewhere called Staflexl (Anti=Oxydant for potatoes – a potato whitener whereby you let your peeled potatoes stand in water with a little of that in it for a short time – then rinse before grating.(follow directions on container) or as you grate them and squeeze them ou,t put the squeezed potatoes in a bowl lined with seran wrap enough the cover and seal while your grating this helps keep the air away from it until you mix everything together. ( my mother used to do that only with wet linen and she would cover the top of the potatoes with salt and some of the starch firmly over the grated and squeezed potatoes to hold it overnight if she wanted to mix it all together early the next morning. she would scrape off the starch and some of the salt before mixing.
Just a thought – Irene Furbush NH
Thanks, Irene!
Squeeze lemon juice or citric acid, stops potatoes turning Brown
i would like a recite of the acaidian dish
Hi Louis
I hope someone will share their favourite recipe with you here.
🙂
Valerie
When we make Rappie pie at home, we like to add back in the starch out of the water from the potatoes. (it settles out if you conserve the water). It makes a much “thicker” Rappie pie.
Thanks so much for the tip, Bob!
🙂
Valerie
Rappie Pie has been made in my family for many generations. (The family originally hails from Church Point. We typically do it New Year’s and use the leftover turkey from Christmas. I don’t add water but use only turkey stock. And I’ve never actually measured how much I put back. According to my grandmother, you add enough back until it goes PLOP. That’s the technical version. It took me a few years to figure out exactly what that meant. Now it’s second nature.
My grown daughter loves it and has helped me make it and has learned the process. Just bought a few large bags of potatoes and will start peeling tomorrow!
Thank you, Karen!
What a great story! From mother to daughter is the best way, and used to be necessary – but, alas, no more! Good that your daughter is interested in carrying on the traditions of the family. Obviously, she loves Rappie Pie, too! Now, I would LOVE for you to video me a clip of the “technical moment” when “you add enough back until it goes PLOP!”
That would be a brilliant addition to this post, should you ever be able to make that happen.
Happy 2018 to you and yours!
Hugs,
Valerie
This is my first time adding a comment to a blog, but after reading what others had to say, I just has to share. I live in California, but my family comes from a small fishing village called Pinkney’s Point in Yarmouth County, NS. I was raised on Rappie Pie, and I make it at least once a month. I bought a wonderful potato grater that can grate 10 lbs in a few minutes. What I am looking for is a machine that will squeeze out the liquid. I still squeeze by hand, but I am getting older and it is hard for me to keep up. If anyone knows of one, could you please share. On a side note, I am writing a book on my family history and would love to add a page on the history of the dish. My grandmother brought many recipes over to the states when they migrated in the forties, but did not have much regarding Rappie Pie. Also, I was taught to replace the amount of squeezed liquid with an equal amount of half water/half broth. In addition, I had a tablespoon or so of salted green onions and a few pieces of salt pork to the broth. It was a pleasure reading what others had to say about a much loved dish!
Thank you for your thoughtful response and personal insight and additions to the recipe, Mary Ellen! I hope others will respond to you!
Cheers, Valerie
Wow what a lot of work to make rappie pie! I would definitely buy the prepared potatoes and cut out about 8 hours of work. You’ve written an excellent story about a fine Canadian family business. Rappie pie itself is a testament to human spirit. After having everything stolen from them the Acadians created an iconic dish from the little that would grow on their land.
Yes, Dorothy,
Agreed on all counts.
🙂
Valerie
I thoroughly enjoyed reading your blog, and the comments as well. My mother, Hazel LeBlanc was born in Lower Wedgeport, Nova Scotia. Daugher of Elysee LeBlanc and Jane Pottier. After she moved to New York and married my father, 7 children was born. We would visit Wedgeport almost every year. We grew up on Rappie Pie. Made many many times the old fashioned way. Then, bought a Braun juicer just for making Rappie Pie. Then, the pre-packaged blocks of rapure came to life. What a God-send. Of course, I would have to be in Wedgeport to buy it and bring it back home to San Diego. Now I’m out, and yesterday I tried to order it from D’Eons to be shipped. Owner was very nice (he knows of my family), but they do not ship outside Nova Scotia. He said he doesn’t think anyone that carries it will ship out of Nova Scotia either. So disappointed. I need to pull out the old Braun and see if it still works. When my family makes it, we add little cubes of salt pork that we cook up in a frying pan first, (very low heat for about 30minutes). Let me tell you, cutting that salt pork in little cubes before browning will dull your best knife. What a pain. We add about a 1/4 cup of the browned cubes on top of the chicken layer. The proceed with the third layer (last layer of rapure.) If anyone is coming from Pubnico to San Diego and is willing to bring me a brick, I WILL PAY YOU HANDSOMELY. LOL.
Hope someone will help you out, Barbara!
🙂
Valerie
I grew up on Rappie Pie as well. I remember helping my family make this for New Years day dinner, we used chicken and stew meat, my mom didn’t like the pork fat but would put srtips of bacon on the top and bake. I remember all us kids complaining about haveing to squeeze out all the water, and then complaining about havig to put liquid back. As kids it didn’t make sense.
We also liked it best the next day cut in half and fried in butter or marg, making it crisp on both sides. I sadly have not kept on the tradition as my husband and kids didn’t like it, in defense of my daughter she doesn’t eat meat 🙂
After seeing this and reading all the comments I might have to break down and make Rappie Pie for our theme night dinne. (after all theme is favourite childhood foods)
Wonderful story, Sharon,
Thank you!
I think you have to be brought up on it to love it. I appreciate it and was thrilled to taste a local version at a hotel in Pubnico NS that all said was “good” – and I DID enjoy the experience – thoroughly. But, desire, crave, or order it again – likely not. I can see how it is fundamental and unforgettable to those that did grow up on it, however, as the texture is unlike anything I have ever experienced. The flavour is rather bland – tasty enough, nothing to be off-putting about and nothing sensational in the flavour – but the texture? That is where it is at, in my opinion!
🙂
Valerie
I grew up in St Anselme, a village that is now part of Dieppe, N.B. and râpée pie was a staple at family gatherings around the holidays. My mom grew up in a large family in Cap Pelé, N. B. – an area settled by acadians who fled the deportation. Her brother, my uncle Edward, made “râpes” for family members – basically a sheet of tin framed in on three sides with wood, with a wooden handle with holes punched through the tin by hammering a nail. These were made with love, for the perfect râpe texture. I still have one and made pie for New Year’s Eve. Our family recipe was basically made the same way as you describe except that the chicken stock MUST have summer savoury in it, like a fricot, and mom used to spread slightly rendered salt pork fat on the bottom (bacon works too). I don’t know how accurate this is, but it might help to answer your question of how it came to be. In growing up we asked how it had come to be made and there was some musing that the potato mash was wrung to extract the starch. I don’t know what the starch was used for exactly…
Thank you, Monique….
Step one of the puzzle – maybe the starch was used for ironing shirts? Just thinking out of the box? I have no idea what era you are from, but we used to buy starch in spray cans when I was a teen for ironing shirts. HAHAHA. I love hearing little tidbits like this! Thank you for chiming in. Great family story, too!
Hugs, Valerie
I grew up in Lower East Pubnico and Rappie pie, Creamed Lobster, and Lobster chowder were pretty common meals..I saw my mother make these dishes a whole lot and they still have suppers at the local hall with these things on the menu…..but I can never remember putting anything other than molasses on top of Rappie pie…Molasses was a pretty main staple in our house ..when you came home from school Mom usually had some home made bread sitting on the counter so a slice of that and butter and molasses and we were good to go till supper time…when it comes to a pan of rappie pie you always fight for the corner piece though because it’s the krispiest piece…I enjoyed reading the post .
Thank you, Carolyn!
I enjoyed reading your reflective comment! You must know Bernice D’Entremont! My day and a half in Pubnico left a marked impression on me and she is a one in a million gem, for sure!
🙂
Valerie
Hi there from Gloucester, MA! My father’s family was from Amirault’s Hill in NS and I grew up helping to make and eating rappie pie. We make ours a little different though…. we always use pork butt that we simmer all-day with onions and lots of water to use later when we put it all together. We also do not grate our potatoes as finely as others seem to do. We grate by hand, squeeze by hand through cheesecloth and then mix the pork pieces and broth back in, adding salt pork slabs to the top of the pie before baking. Ours isn’t as soupy when it’s done either…. but does have a nice crust on top. We cut into pieces (like lasagna) and serve with butter, cranberry sauce and rendered pork scraps. Now I need to make some! Thanks for such a great article! Not many of the older generation are left to enjoy it when we make the rappie pie, but, hopefully my daughter will carry on the tradition with her family someday.
Happy eating!
Gemma (Amero) Flavin
Hi Gemma!
Every family has their way, it seems, but yours is the most unique I’ve heard of, I think. I don’t think rappie pie is to be soupy, but when fresh does slice like a hot lasagna – in that it will spread, but when set, will actually slice – again, like lasagna, in a slice. That is my experience, anyway. They all seem to take so much work and are such a labour of love. I cannot, still, in any way, imagine how this recipe came to be.
Happy 2020!
VALERIE
My wife and her cousin are related to Duffy and Andrew Comeau and Bernadette Dulong of Pubnico and we visited with them in July 2019. We ate at the Red Cap and several of us had the Rappie pie and loved it. The Red Cap and d’eons are just walking distance from Bernidettes home and is our favorite place to eat in the area
Hello, Bill!
Lucky you! I have such a wonderful time there! Thanks for chiming in and reminiscing with me for a moment or two!
Cheers!
Valerie
My husband and I were invited to a home in Yarmouth, NS shortly after moving there from another province. They served us Rappie Pie and neither of us liked it. We laugh about it now because it became a delicacy to us the longer we lived there and the more we tried it! During our 18 years there I learned to make my own from a coworker who came to our home and walked me through each step. Many years have passed now and I haven’t seen her, (Sandra Robichaud) in such a long time but her words of instruction are in my mind always as I make my own rappie pies. Just tonight I returned home after a long day of errands to find my husband, John, happily eating left over rappie pie! Oh my how we love our rappie pie. We don’t live in NS anymore and just recently found a grocery store in St. George NB (an hour away) that sells the d’Eon frozen potato blocks. We enjoyed rappie pie over the Christmas holiday!!
Willo – how wonderful! So happy to hear that. This is one dish – one recipe – that is impossible to imagine unless you try it. Right? It is that unique.
Hugs
Valerie
Hi there my name is Blair Lapierre just reading your post very interesting .I’m from small Acadian community called West Chezzetcook on eastern shore of Nova Scotia . My Mothers side of family are from Digby ,so I grew up eating rappe pie. I just purchased a electric potato grater from a company called Baltic Value, great machine very fast to make purée ( still have too squeeze) look up balticvalue.com should come up. Hope info my help .
Thank you so much, Blair!
Valerie
Hi Valerie! My family is from Upper Woods Harbour (Nickersons side) and East Pubnico Hughes side). I remember having rappie pie all the time when my mom and I wouldn’t spend the summers with our families there. Thank you so much for bringing some amazing memories back!
Beth
Such a special history, Beth – in the Acadian provinces.
Food, culture, family trees back 12-14 generations…
Fabulous, generous people.
Loved it all.
Lovely to hear from you
Hugs,
Valerie