Rappie Pie, also known as Râpure or Acadian Potato Pie, is one of the most iconic comfort foods from Nova Scotia and the Acadian regions of Canada. This hearty dish is a true labor of love, made with grated potatoes, hot broth, and tender meat baked into a golden casserole. With its rich history and satisfying flavor, it’s no wonder Rappie Pie has remained a beloved recipe for generations.
What is Rappie Pie?
Rappie Pie is a traditional Acadian dish that dates back hundreds of years. Its name comes from the French word râper, meaning “to grate,” which refers to the preparation of the potatoes. Historically, this meal was a way for Acadian families to stretch ingredients and feed a crowd during gatherings and celebrations.
The dish is unique because the potatoes are grated and juiced, then rehydrated with hot broth before being baked with layers of meat. The result is a warm, filling casserole with a golden crust and savory layers inside.
Ingredients You’ll Need
To make authentic Rappie Pie at home, you’ll need:
- 4 lbs grated potatoes (juiced to remove liquid and starch)
- 25–30 cups water
- 1 whole chicken or meat of choice
- 1 onion, chopped
- 1 tbsp poultry seasoning
- Green salted onions (or fresh green onions)
- Salt and pepper
- 22–24 cups hot broth
- Butter (optional)
(For smaller portions, try using 2 lbs of potatoes.)
How to Make Rappie Pie
- Prepare the Potatoes: Grate and juice the potatoes to remove liquid.
- Cook the Meat: Simmer your chicken or meat in water with onions and seasoning until tender. Remove from bones.
- Mix Potatoes & Broth: Slowly mix hot broth into the grated potatoes until thick and smooth.
- Assemble the Dish: Layer half the potato mixture in a greased pan, add meat, then top with the remaining potatoes.
- Bake: Start at 400°F for 1 hour, then reduce to 350°F and bake until golden (2–4 hours total).
Tips for the Perfect Rappie Pie
- Always remove as much potato liquid as possible before adding broth.
- Use homemade broth for maximum flavor.
- For a richer taste, dot the meat layer with butter.
Why You’ll Love This Recipe
- Authentic Acadian tradition
- Perfect for family gatherings
- Hearty, filling, and comforting
- Can be adapted for smaller portions
Serving Suggestions
Rappie Pie is best enjoyed fresh from the oven with a simple side salad, pickles, or homemade bread. Leftovers can be reheated in the oven to restore that golden crust.
Final Thoughts
Rappie Pie is more than just a meal—it’s a slice of Nova Scotia’s culinary history. Whether you’re trying it for the first time or recreating a family favorite, this recipe captures the true spirit of Acadian cooking: simple ingredients, rich flavors, and food meant to bring people together.
Rappie Pie (Acadian Potato Pie)
Ingredients
Method
- Prepare the Potatoes – Grate and juice the potatoes to remove as much liquid and starch as possible.
- Cook the Meat – Simmer the chicken in 25–30 cups water with onion, poultry seasoning, and green onions until tender. Remove meat from bones and set aside.
- Make Potato Mixture – Place juiced potatoes in a large bowl. Using a hand mixer, add very hot broth 2–4 cups at a time, mixing well. Continue until 22–24 cups are added and the mixture thickens.
- Assemble – Grease a large baking pan. Spread half the potato mixture on the bottom, add the cooked meat evenly, dot with butter if using, then cover with the remaining potato mixture.
- Bake – Bake at 400°F for 1 hour, then reduce to 350°F and continue baking until the crust is golden (2–3 more hours).
- Serve – Allow to cool slightly before cutting into squares. Serve hot with bread, pickles, or salad.