True.
When I was apprenticed, I spent 12 weeks in the Heat Treatment Dept and 12 more in Metallurgy.
Both these departments gave me access to the annealing furnaces, especially the one where the lid could be lifted to put a growler from the trolley into the "wire mesh for small items" just inside the lid, to warm it up.
As I recall the temperature was well over 200 deg.C and it used to crisp-up the pastry in no time and you didn't have a great deal of leeway on the timing ... but a re-crisped pie takes some beating.

Even later on, when I was a trainee in IT (or EDP as we called it back then) nearby, I'd occasionally detour slightly on my way to fetch something from the front offices and one of the blokes would put my pie in the furnace for me to pick up on my way back.

Can't even imagine H&S allowing that now.

I know for a fact that welders rod ovens are used as pie warmers.

I meant if Greggs started selling Parmos in a bun.

Slight revision...

The best Pork Pies I've ever had are from Birchalls Butchers in St. Helens. Still hot and the jelly dribbles down your chin.

I got 95% too, and my wife thought she'd civilised me after ten years.

57% ... Must try harder

Best. Euphemism. Ever.

Centre-right northerner moi.

...and all those worms and other toxins killin ya.