roppy pie?????/ | Taste of Home Community  
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roppy pie?????/

Last post Sep 19, 2007 10:14 AM by cooknchic . 3 replies.


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  • roppy pie?????/
    has anyone ever heard of this pie???? All I know is that it has grated potatoe on the bottom and has chicken in it. It comes from the east coast. My friends from Newfoundland haven't heard of it and i'm told that it comes from Nova Scotia. I may be spelling it wrong but my friend tells me it's delicious. Can anyone help???
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  • RE: roppy pie?????/
    I Googled it and found lots of recipes and information. It is spelled Rappie though.
    Here is one of the recipes. If you make it please post a review.
    chefly

    Pate a la rapture
    Categories: Chicken Canadian Historical Pies
    Yield: 1 Servings
    1 Peck potatoes
    2 Chickens (3 or 3 1/2 lbs Each)
    3 large Onions
    1/4 pounds Butter
    6 Strips bacon
    Salt & pepper to taste
    Poultry seasoning
    You will need a grater, a large pan (17"x12"x2"), and a sturdy cloth bag. Simmer the chickens in a pot on top of the stove with plenty of onions and seasonings. When cooked, separate the meat from the bones and chop meat into pieces. Save the broth. Meanwhile, peel the potatoes and soak in cold water. Grate about 10 potatoes at a time and then place them in a cloth bag. Squeeze tightly until all the water and starch is removed. Do all the potatoes this way. Save the liquid from the potatoes: measure it. You must measure an equal amount of chicken broth to replace the potato water. When the potatoes are all squeezed, loosen them in a large pan and gradually add the measured chicken broth, stirring slowly. The potatoes may take on a jelly-like appearance. Be sure there are no lumps. Add seasonings and stir, stir, stir! Cover the bottom of a well-greased pan with half the potato mixture. Arrange chicken pieces, chopped onion, and pats of butter on top. Cover with the other half of the potato mixture. Then add a bit of chopped onion, more pats of butter and six strips of bacon. This will form the crust. Place pie in a hot (400F) oven for about 2 hours, or until a brown crust is formed. Delicious with applesauce or cranberry sauce. Serves 12. _Out of Old Nova Scotia Kitchens_ by Marie Nightingale From: epane@interlog.com (Elissa Pane) Toronto, Canada
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  • RE: roppy pie?????/
    Check out this site for some interesting information on it.

    http://www.baiesaintemarie.com/tourism/history-culture/food/rapi-en.htm
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  • RE: roppy pie?????/
    bump for cracked :)
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