Rappie Pie (pronounced roppy)

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Why I Love This Recipe

Rappie Pie is a French Canadian dish. The flavor is similar to homemade potato pancakes. My grandparents were from Digby County NS and were farmers. Back then the ingredients for rappie pie depended on what kind of food you had on hand. My grandparents only had chickens on their farm, so my grandmother’s rappie only had chicken for meat. My uncle married a French Canadian woman who’s family had pigs & chickens, so her family rappie had both pork and chicken. Which is how we make it now too…. Pork is good! I’ve also heard of it being made with clams and/or scallops. My mom and sister make rappie pies a few times a year. I didn’t really care for Rappie growing up, but out of the blue a few years ago, I asked my mom to make one. I love it now and so does my daughter. So now my mom makes one every time we visit. This is the first one I ever helped to make. It’s a lot of work, but definitely worth it! In the bottom right corner is my grandparents wedding picture. In the bottom left corner is my mom, my sister & I, my kids and my nephew.

Ingredients You'll Need

25 lbs potatoes, peeled (put them into cold water as you peel them)
1 whole chicken 8 lbs
2 lbs pork chops
1 onion
2 lbs Salt pork
6 quarts of water (approx)
Drippings from Thanksgiving Turkey (if you have poultry drippings use them, if not, use water or stock)
4 cans chicken gravy
Salt and pepper


In a large stock pot put drippings, water, chicken, pork chops, onion, salt & pepper.

Bring to a boil and simmer.

When meat is cooked, remove from pot.

Remove meat from bones… add bones & skin back to pot… continue simmering… it should simmer for an hour or two.

Strain out bones & onion and keep warm. (meat can be cooked ahead of time and stocked reserved if you like)

Bring the stock to a rolling boil when you are just about done prepping the potatoes.

Peel 25 pounds of potatoes.

Place them in a bowl (or sink) of cold water.

Working in small batches, run the potatoes through a juice extractor.

Reserve the potato liquid.

Place the potato pulp in a BIG bowl or pot.

Also, starch will settle to the bottom of the extracted liquid. Add the starch back to the potato pulp.

Continue until all of the potatoes have been juiced.

If doing this by hand, grate potatoes on a grater.

Working in small batches, about one or two cups at a time, using cheesecloth, squeeze all liquid out of grated potatoes and reserve liquid.

The potatoes should be quite dry.

When all potatoes have been grated & squeezed (or run through the juicer) measure the potato liquid, make note of the volume and discard it.

If there is starch at the bottom of the potato liquid container, add it back to the potato pulp.

Cut salt pork into strips and fry to render fat.

Remove strips of pork (you can snack on this salty crispy meat if you like… we just need the rendered fat)

Back to the potato pulp… using a big spoon slowly stir in the same amount of boiling chicken stock as the liquid you removed from the potatoes. Add 1 or 2 cups of stock at a time.

When you have about half of the stock added to the potatoes, stir in the rendered salt pork fat… and continue stirring in hot stock, be sure it is very well mixed and there are no potato pulp lumps.

Mixture will be thick… if you stand the spoon in the center of the pot, it should slightly lean over.

Butter and flour a 12x16x2 pan, 8x8 pan and 13x9 pan (this makes a BIG batch, but all of the French Canadians you know will want to come over for dinner!)

Pour half potato mixture into pans

Sprinkle entire surface of potatoes with salt & pepper

Cover evenly with chicken and pork

Top with remaining potato mixture

Preheat oven to 450.

Bake 2 hours or until top has a crispy golden crust.

Serving suggestions: top slices of rappie pie with butter and salt and pepper (this is what our family does), chicken gravy, cranberry sauce, maple syrup, ketchup, mustard, whatever you like.

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