Stargazy pie through the pastry top, appearing to gaze at the stars. The position of the fish allows the oil that is released during cooking to drain into the pie, adding a fuller flavour and ensuring the pie is moist. The celebrity chef Rick Stein suggested also poking the pilchards' tails through the pie crust to give the effect of leaping through water. In spite of the fact that the British Food Trust describes the dish as being fun as well as amusing to children, it has been listed in "Yuck! Disgusting things people eat", a lifestyle feature by the "New York
Rappie pie New Englanders lured north by the promise of farmland. The harsh, rocky land that remained was excellent for growing potatoes, if little else, so the Acadians used them to fill out dishes made with what game was available. Rappie pie Rappie pie is a traditional Acadian dish from southwest Nova Scotia and areas of Prince Edward Island. It is sometimes referred to as "rapure pie" or "râpure". Its name is derived from the French "patates râpées" meaning "grated potatoes". It is a casserole-like dish traditionally formed by grating potatoes, then squeezing them through cheesecloth. This removes some of the water