We are underestimating the humble pie, says Australian culinary identity Peter Russell-Clarke in his entertaining tribute to this culinary chameleon. And after reading Pie of the Day, you will have to agree that taste sensations including leek and goat cheese tarts, pâté of goose or duck with a crust and sour cream pumpkin pie lend a new lease of life to the pie. Some 80 pie recipes are interspersed with Peter's colourful recollections - of attempting to burst through a gigantic pie crust with private parts shielded only by a bottle of tomato sauce; of his father's frustration and subsequent smouldering while trying to light his oven for a pie feast;.
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