this is a misprint, they meant 'pie'
••• CLICK HERE FOR AMT199 •••
AMT198‘s debate continues over what exactly qualifies a combination of carbohydrate and filling to be called ‘pie’. Robert from Bedford:
According to my old cookery teacher when I was 9-11 years old, a pie has a wet/moist filling and a pastry has a dry/non-runny filling.
I continue to be unenlightened. David complicates matters still further:
Just listened to your latest missive, and thought I would chip in with a definition of a pie. I fully agree with Rule 3 of the British Pie Awards:
“All Pies in all classes of the British Pie Awards must comply with being ‘a filling totally and wholly encased in pastry’. Entries which do not comply, e.g. lattice-topped, fruit-topped, potato-topped etc, will not be submitted for judging.”
I have nothing against Fish Pie or Shepherd’s “Pie” – tasty yes, Pie? No! Blackberry and Apple Crumble? Yum, Pie? No!
And don’t get me started on the standards imposed by the Cornish Pasty Association…
Oh, we won’t. We know that wars have been fought over the laws which govern Cornish Pasties.
ADDENDUM: when recording AMT200, Martin’s mum told us this interesting Pie Fact: that during the Second World War, fat was rationed so pie-lovers couldn’t make pastry. In its stead, they topped their pies with root vegetables, and in certain pies this habit stuck. Necessity is the mother of invention, as ever.
Answer Me This! Podcast 
Answer us back: