I think it's not politically incorrect to serve rabbit. (tell the kids it's chicken)
I tried to use this new 'high quality' glazed deep dish baking dish that someone gave me, to make a 'graham crust' pie.. because it was so deep, I made a double recipe.. baked it in prep for the cold filling.. it baked great.. lightly browned.. perfect!.. but when I took it out of the oven, the 'deep' sides went 'swooooooosh' and slid down so that I was left with only a bottom crust.. double thick of course..
So I went and purchased 'gourmet' cupcakes from a 'cupcakery' at $2.50 a pop, and they were AWFUL... (how do they stay in business?) and I got chastised for not making the pie anyway, without the sides, because nobody cared if it would be ugly, it just needed to taste good.
Anybody know how to use one of those deep dish glazed pans and keep the sides?