Fresh Strawberry Pie
Strawberry season in Nova Scotia starts in June and runs until July. When those delicious red berries ripen, we start eating them in shortcakes, cooking them into jams, or just eating them on their own. We also love to bake them into a pie.
3 cups sliced fresh strawberries
1 pre-baked single pie crust shell
1/2 cup granulated sugar
2 tbsp cornstarch
1 cup mashed fresh strawberries
2/3 cup water
Arrange the sliced strawberries in the prebaked pie shell. In a saucepan, blend the sugar and cornstarch; add the crushed strawberries and water. Bring to a boil and stir until thick and clear. Pour over the strawberries in the pie shell. Chill. Serve with whipped cream, garnished with a whole berry and a fresh mint leaf. Serves 6 to 8
It's not summer in Nova Scotia without a taste of fresh blueberries! And what better way to taste them than in a homemade pie. When the wild blueberry harvest starts in August, we always enjoy this pie by Chef Earlene Busch of The Chanterelle Inn.
3 tbsp cornstarch
1/8 tsp salt
1 cup sugar
1/2 tsp ground cinnamon
4 cups blueberries
1 cup orange juice
1 tbsp butter
grated zest of 1 orange
1 pre-baked 9-inch pie shell
In a heavy-bottomed saucepan, mix all of the dry ingredients together well. Add one cup of blueberries and the orange juice. Cook over medium heat, stirring constantly until the mixture becomes thick and clear. Add the butter, orange zest and remaining three cups of blueberries. Cool slightly before pouring the mixture into the pie shell.
Pie isn't just a dessert around these parts. One of our favourite pies for dinner is a delicious seafood pie made with this Masstown Market recipe. They're known for their seafood chowder, so you know this is going to be delicious.
12 oz regular chowder mix (Atlantic haddoc, cod, cold water shrimp, sea scallops)
1 9-inch pie crust pastry
2 medium white potatoes, chopped into cubes
1 green onion
1/2 sweet red pepper
3 1/2 oz fresh or frozen sweet corn
3 1/2 oz cream cheese
1.7 oz grated cheddar cheese
1 tbsp cornstarch
2-3 tbsp cream
1 tbsp fresh lemon juice
1 tbsp dried parsley
1 tsp dried summer savory
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
Cut potatoes into to half-inch (2 cm) cubes. Cook in boiling salted water so the centre of the potatoes are still firm. Drain potatoes and chill in fridge. Soften cream cheese slightly, cut in cubes and microwave for 2 minutes. Stir together cream cheese, lemon juice and all seasonings. In a separate bowl, combine chopped green onion, chopped red pepper and frozen corn. Add cornstarch to cream and pour over veggies. Add cream cheese mixture and cold potatoes. Stir in chowder mix and finish with grated cheddar cheese. Pour into pastry lined 9-inch pie dish and top with pastry. Bake at 400F (180 C) for 20 to 30 minutes.
Serves 6 (makes one 9-inch pie)
This pie isn't exactly the kind of pie you're thinking, but this old Acadian recipe is definitely a Nova Scotian favourite and a Christmas Eve tradition for many families. The name Rappie Pie comes from the word "râpure" in French, which is derived from the French verb râper, which means "to grate." To make rappie pie, you need to grate potatoes, remove the juice (which is full of starch) and replace it with chicken broth. You then pour the potato and broth mixture into a large pan, layer in some chicken, and bake the "pie" for a few hours. A hallmark of a good rappie pie is a dark crust on top. This is not a pastry crust, but actually potatoes that form a crust. It's definitely a must-try when you're visiting the Yarmouth and Acadian Shores area of the province.
For the full Rappie Pie recipe, visit the YASTA blog.
What are your favourite pie recipes? We'd love to hear them! Or, if baking isn't your thing plan a Pie Day road trip with this map.
We'd love to see pictures of your favourite Nova Scotia pies - homemade or from your favourite restaurant. If you're on Instagram, use the hashtag #VisitNSPie.
View Nova Scotia Pies in a larger map