Rabbit Pie

The rabbit filling can be prepared up to 2 days ahead and refrigerated in an airtight container. Hard-boil the eggs up to 3 days in advance. Assemble the pie up to 4 hours before baking and refrigerate; add 10-15 minutes to baking time if starting from cold.

Store baked pie covered in the refrigerator for up to 3 days. Reheat individual portions in a 350°F oven for 15-20 minutes or whole pie for 25-30 minutes until warmed through. The pastry will lose some crispness upon reheating but can be refreshed uncovered in a hot oven for the final 5 minutes.