Pork pie hat the "man-about-town", but its resurgence in the United States in the 1920s is credited to the silent film actor Buster Keaton who wore them in many of his films. The hats from his films were ones the actor made himself by converting fedoras and other hats into pork pies, creating more than a thousand in his lifetime. This kind of pork pie had a very flat top and similar short flat brim. Arguably the heyday of the pork pie hat occurred during the Great Depression. In this incarnation, the pork pie regained its snap brim and increased slightly in height.
Pork pie were sweetened, often with fruit, and were meant to be eaten cold: the crust was discarded rather than being eaten. A particularly elaborate and spectacular recipe described in medieval recipe collection "The Forme of Cury" was a meat pie featuring a crust formed into battlements and filled with sweet custards, the entire pie then being served flambeed: a distant descendant of this dish, with hollow pastry turrets around a central pork pie, was still current in the 18th century under the name "battalia pie". Hannah Glasse's influential 1747 recipe collection included a recipe for a "Cheshire pork pie", having a