The luscious, triangular wedges often occupy centre stage at dessert spreads or on party platters. So popular are these traditional ‘fillers’ that they even find a mention in the nursery rhymes of yore. Sweet or savoury, a slice of pie is a succulent mouthful indeed. The prepared pie is usually completely closed, almost as if keeping its ingredients a well-guarded secret. Once opened, out pop…not blackbirds as in the popular rhyme, but deliciously flavoured fillings, baked just right for a gentle bite.

From grandma’s legendary apple pie topped with vanilla ice cream to the lemon meringue, and blackberry crumble to little mince pies and crisp chicken patties, pies come alluringly shaped to suit the most finicky taste bud.Diehard pie-lovers swear that a pie is made or marred by its crust. Crunchy and feathery light, the crust is literally the foundation on which the pie stands. Some like it thick, while others like it thin…but all insist that it must be fresh enough to melt in the mouth.

Ramp model, event director and fashion choreographer, Marc Robinson, says “I’ve loved apple pies since I was a kid. Their crusts and cinnamon flavour are unforgettable. When I travel, I also enjoy the mixed fruit pies – strawberries, cherries and blueberries, particularly in New York. Unfortunately, crusts here are thicker than those dished up abroad. But, if it’s warm apple pie, thick crust or thin, I’ll have it any time – topped with dollops of cream. Four favourite recipes: Lemon Meringue Pie Juicy Apple Wedges Mixed Vegetable pie Cherry and Marmalade Crumble