Rappie Pie Recipe
Rappie Pie Ingredients
5 pounds boneless pork shoulder
Generous handful sliced white onions
½ pound fat back, rind removed
10 pounds potatoes, peeled
Salt to taste
How to Make Rappie Pie
Cut the pork into thirds and place in a large stock pot. Cover with water and simmer with the onions for about 1½ to 2 hours, or until cooked through. Meanwhile, cut the fatback into small pieces and fry until crisp. Set aside and reserve the grease. When the shoulder is fork-tender, cut it into smaller bite- sized pieces, reserve the liquid, and set aside. Grind the potatoes, using a food processer, until they are the consistency of oatmeal. Use cheesecloth or a cider (or wine) press to squeeze the starch out of the potatoes, until they’re almost dry. Place the potatoes into a large bowl. Add the pork and salt to taste. Slowly add some of the reserved liquid to moisten the mixture, being careful not to make it too wet.
Preheat the oven to 410˚F. Put some of the reserved grease from the fat back into the bottom of an aluminum pan. Add a layer of the pork and potato mixture, and then some more grease and pork scraps over the top. Bake for 1½ to 2 hours, or until the top is golden brown and crispy. Serve with ketchup and or butter. Makes 6 to 8 aluminum pans (8″ x 10″) which yields about 8 servings per pan.
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