What's your favourite kind of pie? (Andrew Cawley/ DC Thomson)

FORGET Brexit – Britain is a nation divided… over pies.

A wedge has been driven between fans of the tasty pastry treats. On one side are supporters of savoury pies, on the other the sugar-loving fans of sweet-flavoured ones.

Last week an expert panel awarded the title of Britain’s Best Pie to an effort from supermarket chain Morrisons. The Caramelised Onion Pork Pie costs £1.50 and was praised for its meaty flavour.

But then a survey revealed Britain’s favourite pie was apple-filled, beating shepherd’s and steak into second and third place.

So what’s your favourite – sweet or savoury? We asked a pastry expert, a top chef and the public to tell us which side they’re on – as we rate all the pies.

Expert Opinion

By Ken Pickles, Part of the Morrisons team who came up with Britain’s best pie

OUR Morrisons Caramelised Onion Pork Pie is a real cracker.

It’s very meaty and bursting with sweet and savoury flavours.

I’m a Yorkshire man, so for me it goes best with a pint of fine Yorkshire bitter!

I’m unashamedly a pie purist.

If you look back hundreds of years at the history of the pie, you’ll see that they had to have pastry all the way around them to protect their contents as they were carried by people who needed food on the move.

A pie should always have a pastry casing – never just a pastry lid and never with a mash potato top!

Saying all that, the best pie in the world has to be a cherry pie.

It’s the perfect combination of flavours.

You’ve got the nice sharp bite with the amazing flavour of the cherry coming through.

Combined with a sweet shortcrust, and either cream or ice cream, it is just beautiful!

The deep purply-red colour of the inside of the pie is beautiful too.

Verdict: Sweet

Chef’s view

By Tony Singh, Renowned Scottish chef based in Edinburgh

I ALWAYS say aye tae a pie. You can’t beat one. They really are one of the most versatile, interesting dishes you can get.

Whether it’s filled with fancy ingredients on your plate at a restaurant or munched while standing on a football terrace, there’s nothing quite like it.

When I was a wee boy I used to buy Scotch pies from the bakers in a brown paper bag and the key ingredient for me was the right amount of fat!

There was so much the paper turned translucent – delicious.

Why do we love pies? Never mind whether it’s savoury or sweet – for me it’s all about the surprise.

There’s a wee moment before you bite into a pie where you’re anticipating what you’re going to get.

Crack open the lovely pastry case and the delicious filling spills out on to the plate. Then your nose is hit with the wonderful aroma.

One of my favourites is a scratch-made pork pie made with a hot-water crust and succulent Scottish pork.

But I can’t resist a wee chicken pot pie. You can use up your leftover roast chicken by popping it in a pan with a tarragon cream sauce and covering it with some pastry or mashed potato.

Verdict: Savoury

Word on the street

Verdict: Savoury

Snack was crust wrong

ONE of the oddest pies The Sunday Post has come across was the belt-busting All-Day Breakfast Pie – a pastry case containing bacon, sausage, beans and an egg on top.

The pie packed in 800 calories and was dubbed a “heart attack on a plate” – despite it being served up at Ninewells Hospital in Dundee.

We sent our intrepid reporter – and famed pie botherer – Chae Strathie to tackle the beast and even he found it an “affront to nature”.

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