Listed below are some of the foods our Acadian ancestors cooked. If anyone has recipes they would like to add, please feel free to contact me. A lot of these recipes are still cooked today. They were handed down to me by my mother, handed down to her by her grandmother....and so on and so on ..... .
 


 

Fish Chowder - Rabbit Pie -
 
 

Fish Chowder

¼ cup salt pork (chopped very small)
1 medium onion (chopped very small)
½ lb fresh or frozen cod
1 liter of whole milk
3-4 medium potatoes (pealed and cut into small pieces)
2 tablespoons of butter
salt and pepper to taste

Fry the pork on low heat. Do not fry the onions.
Place everything into the pot all at once. Cook on low heat for about one hour.
 Check to see if you need to add more salt and pepper.

Jeanne Joyce-Stone
 

Note: This recipe was originally made with fresh fish but today that is not always possible

 


First pate I ever baked. Germany, 1965.The stove looks like an 'easy bake oven' :)


 


Johnny seems to enjoy it!

Pate au Lieve (Rabbit Pie)
Pate aViende (Meat Pie)

My meat pie usually is a mixture of 2/3 beef and 1/3 deer meat. I also make this pate with chicken cooked the same as the rabbit. (remove the bones)
 

1. Cook Rabbit or Beef:

1/2 cup salt pork (chopped very small)
1 medium onion (chopped small)
2 pair rabbit or 4 lb.. lean beef
salt and pepper

Fry pork and onions in large pot. Remove from pot and set aside. Brown Meat, add pork and onions and add enough water to cover meat. Add salt and pepper to taste. Cook on low heat for about 2 hours or until meat is falling of bone (rabbit) or very tender (beef). Add water  if the level goes below the meat. Remove meat from liquid.  Set the liquid aside for the crust. Leave a little liquid in the pot and thicken it with corn starch. Remove all the bones from the rabbit meat. Place the meat back in the pot and simmer until thickened. This will make the pie juicer.
 

2. Pie Crust:

8 cups flour
3 tbs.. salt
6 tbs.. baking powder
1 lb. shortening
about 2-3 cups meat liquid.
 

Combine all ingredients in a large bowl. Cut shortening into flour mixture. Add the liquid from the meat to the mixture until it is moist. You may have to add water to the liquid if you don't have enough. Adding the meat liquid to the pie crust gives it a special flavor and makes the crust look brown. Roll the dough on a floured board and place in a rectangular pan. Add meat. Cover with remaining dough. This pie crust should be thick because when the pie is cooled it will be cut into small pieces and steamed in a steamer. The dough will puff up and become very moist. Steamed meat pie after midnight mass is a ritual among acadians on Isle Madame.

Jeanne Joyce-Stone

Scous

Here is a wonderful old Acadian recipe sent to me by Celina, the daughter of Mary Virginia Clairmont-Messenger. Celina wrote; "My mother made the soup and it was a staple at home. Mother's name was Mary Virginia Clairmont married name Messenger."

1/4 lb or less of salt pork

2 large onions

pepper to taste

 

Cut the salt pork into small peices and fry until crisp remove the pork and add onions saute until golden brown

 

1 turnup diced

6 potatoes diced

 

cover with water add onions and pork cook until potatoes are tender, remove salt pork and skim off the fat. Enjoy

 

Les Amis de la Picasse

Listed below are recipes from a cookbook published by the people of  'La Picasse' in Petit De Grat. The names following the recipes are the local people who donated the recipes for the book.
 


 

ODE TO VOLUNTEERS

Many will be shocked to find
When the day of judgement nears,
that there's a special place in heaven
set aside for volunteers;
Furnished with big recliners,
satin couches and footstools;
where there's no committee chairman,
no group leaders or car pools;
no eager team that needs a coach,
no bazaar and no bake sale;
There will be nothing to staple;
not one thing to fold or mail;
telephone lists will be outlawed,
but...
a finger snap
will bring cool drinks and gourmet dinners
and rare treats fit for a king or queen.
You ask, who'll serve those privileged few
and work for all they're worth?
Why all those who reaped the benefits
and not once volunteered on earth.
 


Poem and signatures taken from cookbook
 
 

Chicken Fricot - French Acadian Soup - Tourtiere - Molasses Cookies
Meme's Old fashioned Raison Cookies -  Acadian Buttermilk Pie -  Bread Pudding
 
 

CHICKEN FRICOT

3 to 4 Ib utility chicken, quartered
4 Tbsp butter 1 1/2 Tbsp salt Pepper, to taste
1 large onion, cubed 6 cups boiling water 4 tsp savory
3 cups potatoes, diced 3 cups carrots, diced

In large saucepan fry chicken pieces in butter over medium heat for 30 minutes. Add salt and pepper. Meanwhile, prepare vegetables. Add onion and continue to cook for 10 minutes. Add boiling water and savory and simmer for 20 minutes, or until chicken is tender. Remove chicken pieces from pot and allow to cool. Bring stock to a boil and add vegetables. Reduce heat and simmer for 20 minutes. Meanwhile, remove chicken meat from bones. Add chicken meat to vegetables and stock and simmer 20 minutes or longer.

Therese Benoit
 

 

FRENCH  ACADIAN SOUP

1 cup whole yellow peas
1/4 cup diced turnip
6 cups water
1/2 small stalk celery, diced
1 small onion, diced
4 to 8 oz cubed pork or ham
1/4 cup carrots, diced bone
Wash peas, then place in boiling water and cook to puree (about 75 minutes).
Add remaining ingredients and salt to taste. Cook for another ~, hour.
 

Rose Samson
 

 

TOURTIERE
(Ground Meat Pie)

Pastry for 9 inch double crust pie
1 Ib ground lean pork or 1/2 Ib pork and 1/2 Ib beef or veal
1/2 cup water
1 large onion, finely chopped
1 garlic clove, finely chopped
1/2 tsp salt
1/2 tsp thyme
1/2 tsp sage
1/2 tsp dry mustard
1/4 tsp mace
1/8 tsp ground cloves
Pepper, to taste
2 medium potatoes
1 egg, beaten

Prepare your favourite pastry for 9 inch double crust pie. CombinE water, onion, garlic and seasonings in large heavy bottomed sav with tight-fitting lid; bring to a boil. Cover; reduce heat to mediu~ Continue cooking for 25 minutes, stirring frequently and breaking meat with fork. Meanwhile, peel potatoes and cook in boiling, water until tender, about 20 minutes.
Drain and mash with forl should measure about 1 cup.
 Preheat oven to 425°F. When meat has finished cooking there will be a little liquid in bottom of pan. Do not drain. Remove from heat.  Stir in mashed potatoes. Turn meat and potato mixture into prepared shell. Cover with top crust. Trim and crimp edges to seal. Whisk the egg with 1 teaspoon water; brush lightly over top of crust. Slash crust in  places to allow steam to escape. Bake in 425°F oven for 15 minues.
Reduce heat to 375°F; continue to bake until the pastry is golden, about 20 minutes.

Therese Benoit

Note: This type of meat pie is very famous amoung the French people of Quebec.

MOLASSES COOKIES

Note: This recipe is more than 100 years old

1 cup molasses
1 egg
1 Tbsp soda
2 tsp ginger
1 Tbsp white vinegar
1 tsp cloves
1 cup shortening
1 tsp salt
1 cup brown sugar
4 cups all purpose ftour

Bring molasses to a boil. Add soda and vinegar. Blend well and cool. Add shortening, brown sugar, egg and dry ingredients sifted together. Roll out quite thinly and bake in a moderate 350°F oven. These may also be rolled in aluminum foil and stored in refrigerator until needed, at which time they are sliced and baked.

June Fougere

MEME'S  OLD FASHIONED RAISIN COOKIES

2 cups brown sugar
1 cup raisins
1 cup butter
4 1/2 cups flour
3 eggs
6 tsp baking powder
1 cup milk
1 tsp salt
1 Tbsp vanilla

Mix in order given. Drop by teaspoon on greased cookie sheet.
Bake in 350°F oven until lightly brown

Darlene Dorey

 

ACADIAN BUTTERMILK PIE

1 baked pie shell
1 cup buttermilk
1 cup sugar
3 1/2 Tbsp cornstarch
1/2 cup cold buttermilk
2 egg yolks
Salt
1/2 tsp grated lemon rind
1/4 cup lemon juice
1 1/2 Tbsp butter
2 egg whites
1/4 cup sugar

Bring 1 cup buttermilk to a boil. Mix together the sugar, cornstarch and 1 /2 cup buttermilk. Add to the boiling buttermilk and cook while stirring, until of a smooth cream consistency. Beat the egg yolks and add the salt, grated lemon rind and the lemon juice. Pour into the hot cream. Add the butter. Cook for 2 minutes, stirring vigorously. Cool. Pour into a baked pie shell. Top with 2 egg whites, stiffly beaten with the 1 /4 cup sugar.
Brown in a 350°F oven for approximately 20 minutes.

Note: Another example of the thriftiness and ingenuity of the early Acadians.
 

June Fougere

 

BREAD PUDDING

2 cups sugar
2 cups milk
1 Tbsp butter or margarine
1 Tbsp shortening
3 tsp baking powder
1 tsp salt
3 eggs, slightly beaten
Bread, cubed (enough to fill 9x13 inch pan)

Place cubed bread in 9x13 inch pan (I use any stale bread, not mouldy, but drying out, such as hot dog or hamburger buns, homemade or sliced bread, etc.). In mixing bowl mix all other pudding ingredients. Pour over bread. With your hands squeeze the bread so it will absorb the mixture evenly and thoroughly. Pat to even out. Bake at 350°F until golden.
Serve warm or cold with warm vanilla sauce.

Sauce:

3 cups water
1 1/2 cups sugar
Vanilla, to flavour (approximately 2 Tbsp)
Cornstarch
1 1/2 Tbsp butter

Bring first 3 sauce ingredients to a rolling boil.
Thicken with cornstarch dissolved in cold water. Stir in butter.

Doreen Boudreau

Tilly's Corner Of The Kitchen

My sister Matilda (Tilly) gave me permission to post some of her favorite
Acadian recipes she gathered over the past 25 years.

-Fish and Brewis- -Apple Crisp-   -Bread pudding-  -Mussel Bake- -Tourtiere-
-Chicken Fricot- -Hodgepodge- -Strawberry Shortcake- -Rappie Pie- -Rhubarb Pie-
 

Fish and Brewis

Soaking Time: 6-8 hours
Cooking time: 45 mins
6-8 servings

4 cakes hard bread (hardtack)
2 lbs. salt cod
1 cup salt pork, finally diced

Drawn Butter
1/4 cup of butter
2 med. onions, chopped
2 tbsp. flour
1 cup water

1.  Break each bread into 2 or 3 pieces and soak for 6 - 8 hours, or overnight, in cold water.
( Use lots of water because it will be absorbed.)
2.  Soak salt cod in separate bowl of cold water for 6-8 hours, or overnight. ( Change water once or
twice if you prefer less salt.)  If using fresh fish, add 1 tsp.of salt to water when cooking.
3.  In the morning, change water on cod and simmer gently until tender, 5-10 mins.  Remove from heat and drain. Skin, bone and flake fish.
4.  Place hard bread in saucepan with enough water to cover bread  (use water in which it soaked). Heat slowly just until it comes to a boil. Remove from heat and drain immediately. Add cooked, flaked fish and mix. Keep hot
5.  Fry salt pork until golden brown and crisp. These "scrunchions" and fat may be poured over fish and brewis mixture when served, or mixed with it. Serve hot Drawn butter is sometimes used instead of "scrunchions"

Drawn butter

1. Melt butter in saucepan, add chopped onions and fry gently until lightly golden and soft
(about 10 mins). Do not brown.
2.  Sprinkle flour over onions and mix in thoroughly.  Remove from heat.
3.  Gradually, while stirring, add half water. Place back on heat and bring to a boil, stirring constantly. Beat until shiny and smooth.
4.  Slowly add remaining water or until desired consistency is reached.  Cook over low heat 2-3 mins.
Serve over fish and brewis.

Centuries ago, sailors were often at sea for weeks, and even months, at a time.  Few fresh ingredients could survive such lengthy trips...so long-lasting foods became old friends to the cooks in the galley.  The crew's favorite dish became fish and brewis...a simple, delicious meal make  with salt codfish and seabiscuit ( or hard bread). They called the seabiscuit "brewis" (pronounced "brews") because of their practice of "bruising" or breaking up the bread.  Fish and Brewis is still a favorite throughout New Foundland.... even for a Sunday morning breakfast.

Apple Crisp

Preparation Time: 30 mins
Cooking time: 30-40 mins
6-8 servings

6 cups apples, peeled  cored and sliced
1/2 cup brown sugar, finally packed
1 tbsp. lemon juice
1/2 tsp. cinnamon

Topping

1/2 cup flour
1/3 cup butter
1/2 cup brown sugar, finally packed
1 cup rolled oats, old fashioned
1/2 tsp.cinnamon

1.  Preheat oven to 350F
2.  Combine apples, sugar, lemon juice, and cinnamon, and place in buttered 6-cup baking dish
or 8-inch square pan.
3.  Place flour in mixing bowl, add butter and rub or cut in until mixture resembles breadcrumbs.
Add sugar, cinnamon, and rolled oats and rub well into mixture. Spread mixture over apples and pat firm.
4.  Bake at 350 deg.F until apples are tender and topping is brown.  Serve warm with whip cream,
custard or ice cream.

Variations

Apple-raisin-- Add 3/4 cup of raisins to apples.
Blueberry-- substitute 6 cups fresh or frozen blueberries for apples.
Rhubarb--Substitute 6 cups cut up rhubarb for apples, Replace 1/2 tsp. cinnamon with nutmeg.

When it's apple blossom time in Annapolis Valley...the chorus of this tune celebrates the beauty of fragrance of "the valley"..as well as the world-famous apples which it produces.  And you'll sing the praises of this scrumptious Nova Scotia farm recipe for apples crisp.  Serve it warm, with lots of cream.

Bread pudding

Preparation time: 20 mins
cooking time 1 hour
4-6 servings

2 cups bread with crusts, cubed
3/4 cup sugar
1/4 cup raisins (more if desired)
2 egg yolks
1 whole egg, beaten
1 1/2 cups milk
1 tsp. vanilla
1/4 tsp. cinnamon (optional)

Butterscotch Sauce

1 cup brown sugar
1 cup cold water
1 tbsp. cornstarch
2 tbsps butter
1 tsp. vanilla
1/2 tsp. vinegar



1.  Preheat oven to 375 deg F
2.  Mix all ingredients together and pour into greased casserole dish.
3.  Stand casserole in pan of water ( to ensure more even cooking).  Bake at 375 deg F for 1 hour or until top is lightly golden and custard is set
4.  Serve topped with butterscotch sauce.

Butterscotch sauce

1.  Mix together sugar and cornstarch. Gradually add cold water. Bring to a boil, stirring constantly, until mixture thickens.  Simmer for 1-2 ins
2.  Add butter, vanilla and vinegar and mix.

If you like mussels, you'll love this recipe, this one is from Prince Edward Island.

Mussel Bake

Preparation time: 30-40 mins
Cooking time: 15-20 mins
4-6 servings

4 lbs. mussels, cleaned and debearded
salt and pepper to taste
6 slices bacon, chopped
2 tbsps lemon juice
1/2 cup onions, finely chopped
1 cup cheddar cheese, grated or 3/4 cup parmesan cheese

1.  Remove beards from mussels and rinse well.  In a large covered saucepan, cook mussels in small amount of boiling water for 6-8 mins, or until shells open.
2. Preheat oven to 375 deg F.
3.  Remove meat from shells and place in buttered 6-cup baking dish for pan.  Season with salt and pepper. Sprinkle with onion and lemon juice.
4.  Cover with chopped bacon and sprinkle with cheese.
5.  Bake at 375 deg for 15-20 mins or until bacon is cooked

On a sunny day, roll up your pants and stroll along the shoreline during low tide: you're sure to find bluish-black mussels clinging to the rocks in shallow water...there for the taking. And you're sure to find these tender mollusks truly delectable...a subtle blend of the delicate tastes of clams and oysters (although the cooked meat is usually sweeter). Try this traditional recipe for mussel bake, a favorite way of preparing and serving this delicious shellfish throughout PEI.

This one is from New Brunswick

Chicken Fricot

 

Preparation Time: 15 mins
Cooking Time: 1 1/2 hours
6-8 servings

3-4 lbs utility chicken, quartered
4 tbsp. butter
1 1/2 tbsp salt
Pepper to taste
1 large onion, cubed
6 cups water, boiling
4 tsps. savory
3 cups potatoes, diced
3 cups carrots, diced

1.  In a large saucepan, fry chicken pieces in butter, over medium heat, for 30 mins. Add salt and pepper.
Meanwhile, prepare vegetables.
2.  Add onions and continue to cook for 10 mins.
3.  Add boiling water and savory and simmer for 20 mins or until chicken is tender.
4.  Remove chicken pieces from pot and allow to cool.
5.  Bring stock to a boil and add vegetables; reduce heat and simmer for 20 mins.  Meanwhile, remove chicken meat from bones. ( It doesn't say it in the recipe, but I'm sure you can use boneless skinless chicken breast, to save time, and adds less fat.) Thats what I would use.
6.  Add chicken meat and vegetables and stock and simmer 20 mins or longer

Fricot is French for a special kind of stew (or hearty soup) made from a mixture of meat and potatoes, cooked in broth.  You'd be sure to find chicken fricot at an annual "Festival Acadian de Caraquet" where the persistance and strength of the Acadian people is celebrated. Here you would experience traditional folk music, crafts, costumes and old-fashioned Acadian dishes. Discover the unique taste of Acadian cuisine for yourself and this delicious recipe for chicken fricot, New Brunswick style.

Hodgepodge

Preparation time: 15 - 20 mins
Cooking time: 20 - 30 mins
6 servings

6 cups of any combination of fresh vegetables, such as:

1 cup new baby carrots,scrubbed ( cut in 1-inch pieces)
1 - 2 cups small new potatoes
1 cup green beans or wax beans, trimmed (cut into 1-inch pieces)
1 cup broccoli
1 cup snap (snow) peas
1 cup new peas,shelled

1/4 lb, salt pork, diced
1 medium onion, coarsely chopped
1 cup whipping cream or sour cream
2 tbsp. butter
pepper to taste
1 tbsp. fresh parsley,chopped (1tsp. dried)

1.  In a large saucepan, cook vegetables in approximately 2 cups of boiling water until tender. (Start with those requiring the longest cooking time and add the others so all will be tender at the same time. Do not overcook; vegetables should be bright in color)
2.  Drain vegetables, reserving 1/4 cup of the liquid.
3.  In skillet, fry salt pork pieces until crisp. Remove pork (scrunchions) and add onions to fat; sauté until tender and golden. Pour off most of the fat.
4.  Add reserved liquid, cream, butter, and pork scraps. Place vegetables into heated serving dish. Pour cream and salt pork mixture over vegetables and sprinkle with parsley and pepper..

Celebration of the fall harvest has been a family tradition in Nova Scotia since the days of the earliest settlers. And a popular way of serving these tender harvest vegetables was in a dish named hodgepodge....so called because it was prepared with a " hodgepodge"  of fresh garden vegetables at the peak of their flavor.  Served with a fresh fish or beef, this delicate-tasting dish was a pride of the farm.

Strawberry Shortcake

Preparation Time:  10-15 mins
Cooking time: 15 mins.
10-12 servings

3 cups strawberries, crushed
1/2 - 1 cup sugar
2 cups flour
4 tsp.. baking power
1/3 cup sugar
1/2 cup butter or shortening
3/4-1 cup blend cream (10%) or milk
1 cup whipping cream ( I would use cool whip)

1.  Crush strawberries, sprinkle with sugar (to taste) and let stand
2.  Preheat oven 425 deg F
3.  Combine flour, baking powder, sugar and salt in bowl.  Rub or cut in shortening until mixture resembles breadcrumbs.
4.  Slowly add light cream or milk and mix with knife, only until flour is evenly moistened and mixture will clump together.  Knead 5-8 times or until ingredients will hold together in a ball.
5.  Place dough on floured board or roll out to 1 1/2 inch thickness.  Using cookie cutter, or drinking glass, cut 2 1/2 inch rounds.  Arrange on greased baking sheet.
6.  Bake at 425 deg F for about 10-15 mins or until golden brown.  Let cool slightly.
7.  Split shortcake while warm and butter. Fill shortcake with heaps of crushed berries.  Top with more berries and whip cream.

Strawberries were growing wild in PEI when early explorer Jacques Cartier landed on the Island in 1534.
Today, this luscious fruit is just about everyone's favourite berry...and the first to ripen in early summer.  This traditional reicpe combines succulent, juicy berries with tasty tea biscuits and mounds of heavy whipped cream to create a exquisite strawberry shortcake.  What a luxurious treat...and delicious ending to a traditional lobster supper in PEI.

Rappie Pie

Preparation time: 2 hours
(with food processor)
Cooking time: 1 1/2 hours
10-12 servings

6 lbs. stewing chicken or fowl
5-6 onions, chopped
salt and pepper to taste
12 lbs. potatoes, peeled and finally grated (or frozen 'rappie pie potatoes)
1/4 lb. salt pork, diced
2 tbsp. butter or lard
6 strips bacon

1.  Cut chicken into pieces and place in saucepan; add chopped onions, last and pepper.  Cover with water and simmer 1 1/2 - 2 hours or until tender. Reserve the broth.  Remove meat from bones and cut into pieces. (Pork, beef or venison may be substituted for chicken.)
2.  While chicken is cooking, peel and finely grate raw potatoes.  Keep peeled potatoes in cold water and, if using a food processor, grate about 10 potatoes at a time.  Place grated potato in a cloth bag (or tea towel) and squeeze until all water and starch is removed and potatoes are quite dry.  (The liquid extracted must be measured so the exact amount can be replaced later with chicken broth.)
3.  Place diced salt pork in skillet and fry until fat is rendered out and 'scrunchions' are crisp.
4.  Place potatoes in a large bowl or pot and stir to loosen.  Measure chicken broth to replace water taken out of potatoes.  Heat chicken broth to boiling then add potatoes, a little at a time, mixing well.  The potatoes will begin to cook in the broth and take on a 'jelly-like' appearance.  (Some potatoes will have darkened slightly but this is unavoidable and will not affect the taste of the pie.)
5.  Preheat oven to 400deg. F.  Grease 12X17X2-inch pan.  Spread 'scrunchions' and pork fat over the base. Spread half the potatoes mixture over pork scraps.  Layer meat and chopped onions over potato.  Finally, layer remaining potatoes mixture over meat.
6.  Dot butter or lard over top of pie.  Spread bacon strips over top--this will help crust to brown and crisp.  Place pie in 400deg oven for 1-2 hours or until a brown crust is formed.  Serve piping hot.

The most popular of all traditional Acadian recipes is Pate a la rapure...or, as it is more commonly known,
rappie pie.  This delectable dish remains a favourite main course for festive occasions and Sunday dinners.  And, in later summer, many families prepare fresh apple or cranberry sauce as a accompaniment....making rappie pie even more a taste sensation for every member of the family.

 

Tourtiere

Preparation Time: 45 mins.
Cooking time: 35-40 mins.
6 servings

pastry for 9-inch double pie shell
1 lb. ground lean pork (or 1/2 lb. pork and 1/2 lb. beef or veal)
1/2 cup water
1 large onion, finely chopped
1 garlic clove, finely chopped
1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. sage
1/4 tsp. dry mustard
1/4 tsp. mace
1/8 tsp. ground cloves
pepper to taste
2 medium potatoes
1 egg, beaten

1.  Prepare your favourite pastry for 9-inch double pie shell.
2.  Combine meat, water, onion, garlic and seasonings in large, heavy-bottom saucepan with tight-fitting lid. Bring to a boil, then cover and reduce heat to medium-low.  Continue cooking 25 minutes, stirring frequently and breaking up meat with fork.
3.  Meanwhile, peal potatoes, cook in boiling salted water until tender, about 20 minutes; drain and mash (this should measure about 1 cup)
4.  Preheat oven to 425 degF.
5.  When meat has finished cooking, there will be a little liquid in the bottom of pan; do not drain.  Remove from heat.  Stir in mashed potatoes.
6.  Turn meat and potatoes mixture into prepared shell.  Cover with top crust; trip and crimp edges to seal. Whisk egg with 1 tsp. water and brush lightly of top of crust. Slash crust in several places to allow steam to escape.
7.  Bake in 425 deg oven for 15 minutes, then reduce heat to 375 deg. and continue to cook until pastry is
golden, about 20 mins.

This Acadian favourite is related to the meat pies found in kitchens throughout central and northern Europe, as well as in Quebec.  While pork is usually the main ingredient inside the tasty pastry, venison or beef is sometimes mixed in as well.  Traditionally, tourtiere was served at Christmastime...particularly on Christmas Eve, after midnight Mass.  But Acadians enjoy it year-round... and so can you, with this easy-to-prepare and delicious recipe.

Rhubarb Pie

Pastry
5 1/2 cups flour
2 tsp. salt
1 lb. shortening or lard
1 tbsp. vinegar
1 egg, lightly beaten
water
Pastry yields 3/9-inch double crust pies or 6  pie shells.  Unused pastry may be
stored in refrigerator for 2-3 days or frozen.

(That is the recipe for pastry with this recipe, but this is my favorite recipe, its a no-fail pie crust,
and it's never failed me yet, so I'd like to pass it on)

2 cups flour
1 cup shortening
1 tsp. salt
1/3 cup milk (if you find that the dough is not moist enough you can add more milk)
If your making more then one pie, just double the recipe, this recipe is for 1 large double crust pie.

Filling
4 cups fresh rhubarb (or frozen, thawed), cut in 1/2 inch pieces
1-1 1/2 cups sugar
3 tbsp. quick-cooking tapioca
1/4 tsp. salt
1 tbsp. butter

1.  Preheat over 425F. Mix together flour and salt. Cut in shortening until it resembles coarse breadcrumbs.
2.  In a 1-cup measuring cup, combine vinegar and egg.  Add water to make 1 cup.  Gradually stir in liquid into dry ingredients, but do not press mixture together.  Add only enough liquid to make dough cling together. Amount may vary.
3.  If your using my recipe, the method is pretty much the same, mix flour shortening and salt and crumble like above recipe, then add milk, (more if needed), adding more milk will not ruin the dough, but you may need to add more flour when you roll it out, if I didn't fail it, no one can...lol.)
4.  Mix together rhubarb, sugar, tapioca and salt.
5.  Roll out pastry, trying to keep a circular shape, until its about a 1/2 inch larger than plate.  Place loosely in a 9-inch pie plate. (do not stretch the pastry).
6.  Roll out remaining pastry for top crust, making it 1/2 inch larger then pie plate, or you can cut stripes for lattice crust.
7.  Fill bottom crust with pie filling; dot with butter.  Wet wedge of bottom pastry to ensure 2 crusts seals.  Cover with top pastry.    Fold edges, (or use a fork dipped in milk and press against edges).  Cut 2 or 3 slashes in center of pastry to allow steam to escape.
8. Brush pastry with cold water and sprinkle with sugar.  (or brush with milk).
9.  Bake at 425, for 15-20 mins, or until pastry is golden brown, reduce heat to 350 and continue baking 30-40 mins or until rhubarb is tender.

"I've never tried this one but I think I would use half rhubarb and half strawberries, for a change, and have strawberry-rhubarb pie"

More of Tilly's Acadian Recipes
 

 

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