Did you know the roundest knight at King Arthur’s table was Sir Cumference, he ate too much pi…sorry 
that was acutely funny!
my choice would be banoffee pie
Raspberry pie with vanilla ice cream on top.
How about a haggis pie or an egg, bacon & black pudding pie???
Reading through the forum I came across a recipe for a sausage and apple pie.
Found something interesting: apart from my local pie shop, there is also this: https://www.therealpieco.co.uk/ - a company based just t’other side of the South Downs from me in Crawley - I have placed an order for a dozen pies!!!
Great site UJ I just had a look.
For me, a great pie is loads of meat with a thin flaky pastry. I rarely eat pies these days and then only when I go out for lunch.
When my order is delivered, will taste and review them for you.
Can’t beat a traditional steak and kidney pie (The oblong ones with rounded corners).
The local farm shop does a nice range of pork pies - the ones with black pudding are worth a mention as are the ones with rhubarb and chilli jam added. Lush.
Lush? Are we licensed for that word ?
Hi Pie Man
I saw a copy of this book in my local charity shop and instantly thought of you. Do you have it or is it something to add to your Christmas list?
http://www.over50sforum.com/picture.php?albumid=1035&pictureid=9920
Looks like a good book but I thought every man knew “The complete guide to making and baking the perfect pie”
Marry a woman who can bake.
True! 
That’s the expensive way of doing things - the alternative is to do what I’ve already done - order in as and when.
My personal favourite is a roast beef and ale pie. Whenever we have roast beef for Sunday dinner, I always make sure that the joint is much too big so that I have loads left for Pie Monday. I fry off onions, celery, diced carrots and mushrooms and put them into the slow cooker. Then cut the cold roast beef into chunks and add them. Finally add beef stock and half a pint of a good dark ale. Leave it in the slow cooker for a few hours to tenderise and take on the ale flavour. Blind bake the bottom of the pie (must be very short, short pastry). The add some gravy thickening to the meat. Once it has thickened, strain the meat with a sieve and add it to the pie dish -spoon on a few tablespoons of the gravy to keep the meat moist, put on the pastry lid and cook till the pastry is browned and wonderfully crumbly. Keep the remaining beef and ale gravy to pour over the meal. I prefer it with new potatoes and french beans. MMMMMMM!
Andy matey, my pies arrived last evening - a box of 12 inside a polystyrene case and individually wrapped in celophane inside the box. As yet haven’t tasted one - will do so lunchtime today and let you know!!!
Having a sweet tooth my favourite pie as to be cherry and apple with ice cream of course on the side.
Andy matey, I can pronounce that the the pies I ordered and had delivered are deliciously fabulous!!! - good solid chunks of meat with a tasty sauce and the pastry is really light and flaky. I would thoroughly recommend them should you wish to avail yourself of placing an order yourself.
Steak and kidney from a small independent butcher in a village about 5 miles from us. Not telling you where it is, keeping it secret!