By the 19th century sweetened fruit and meat combinations had become less common, and the raised crust pork pie took its modern form.

[7] Within the next decade a number of other bakers then started supplying them, notably Enoch Evans, a former grocer, who seems to have been particularly responsible for establishing the industry on a large scale.

Protection was granted on 4 April 2008, with the result that only pies made within a designated zone around Melton (made within a 28 square kilometres (10.8 sq mi) zone around the town), and using the traditional recipe including uncured pork, are allowed to carry the Melton Mowbray name on their packaging.

[11] While its origin is unclear, the association of pork pies with Christmas dates back to at least the mid-19th century and it was by far the busiest time of year for the Melton manufacturers.

[12] In Yorkshire, pork pies are often served hot, accompanied with gravy or with mushy peas and mint sauce.

Smaller, 8 to 13 cm (3 to 5 in), varieties, sometimes branded as a "picnic pie", often have additional ingredients added to the filling such as apples, pickles and bacon.

Occasionally the top crust is dispensed with altogether in favour of a layer of cranberries sealed into place with aspic.