AU2019100526A4 - Baking device and methods of use - Google Patents

Abstract

The invention relates to a baking device for pies including, a body for containing the pastry and filling of the pie during baking with a first section in the body, for making a first section of the pie and a second section in the body, for making the second section of the pie. The baking device also includes a spaced divide that spaces the first section from the second section, so the first section and second section are sufficiently separated by the spaced divide, to enable sufficient baking of the pastry around the first section and second section. In this way a pie is produced with two discrete sections and substantially evenly baked pastry. The invention also relates to variants thereon and methods of use.

Description

Title of Invention: BAKING DEVICE AND METHODS OF USE

The applicant applies for the grant of a patent for the invention described in the accompanying innovation patent specification:

The following is a full description of the invention including the best method of performing the invention, known to us:

specPA2059019

2019100526 15 May 2019

BAKING DEVICE AND METHODS OF USE

The present invention relates to a baking device, and in particular to a baking device for producing divided pies.

Pies have been baked for hundreds of years, as a wonderful way to bake and serve a moist filling, surrounded and contained in a crisp pastry crust. A well-made, quality, pie is a delicious and nutritious meal that can be eaten at home, or when out and about. A particularly convenient pie in recent times has been a single serve pie, prepared and baked for sale to a person for a snack or lunch, when away from home. There are particular requirements for a smaller or individual pie as it must properly contain the filling until the person is ready to consume the pie. Soggy, poorly baked pastry will quickly become soft and allow the filling to escape, which can make a mess and will deter a person from purchasing a pie again. Pie integrity is important, as is that the pastry is baked sufficiently to provide the optimum pie to the consumer.

Pies are often baked and sold as a highly desirable lunch item for workers, or a picnic item for holiday makers. In both cases a visit to the pie shop around lunch time means a hot and tasty pie can be purchased, and carried back to the office, park, beach or other destination where it is desired to take a lunch break and consume the pie. Often the pies are put in a simple paper bag as they will be consumed within a short time, but nevertheless it is very important that the pie remains integral, and that no filing escapes the pastry. The precious filling is not to be wasted and it is highly undesirable to have the mess of the filling if any were to be lost from the pastry.

A regular pie eater may visit the same shop often, and no matter how delicious the filling it may be desired to try something new. The inventor has developed a completely new form of pie, where two fillings can be baked in a single pie, with the flavours kept distinct, separated and properly contained within the integral pastry. Attempts have been made to bake a divided pie, as there has long been a desire to be able to make a pie with more than one filling. However, the difficulties specPA2059019

2019100526 15 May 2019 have long been underestimated, to achieve a successful pie with more than one filling kept separate in a particular pie. A simple divide has been tried but this will not properly work, as the pastry must be able to bake to a strong and crispy structure. If the pastry is unable to bake properly then the pie will fail, the soft pastry will allow the filling to escape. Prior attempts to solve the problem have resulted in a soggy mess, not a pie that is actually two distinct pies with two fillings. It could be tempting to consider the invention obvious with hindsight, but those in the art have looked for a very long time to solve this problem, without success. The inventor of the subject patent application has overcome the difficulties only through use of this surprisingly clever new invention.

Through long research and development, the inventor has developed a new baking device that enables a pie to be baked with two distinct separate sections. Each section through use of the baking device leads to the filling to be properly encased in crisp pastry, producing a quality pie, with two distinct fillings, that can be carried and eaten safely, and maintains a strong integrity until consumed.

The following describes a non-limiting example of the invention being used with reference to a single serve pie with two distinct fillings, but these can be made singly, in trays with a plurality of pies baked at once, and in commercial quantities. In variants the baking device can also be used for larger pies, and in fact for other baked items. Reusable “tins” and aluminium trays made according to the invention can be used in different uses. It is not intended to limit the scope of the invention in any way other, than as specifically defined in the claims.

Throughout the specification the invention is described for baking through use of a metal “tin” and oven, or through use of a aluminium tray or similar for a single use version. However, the baking device can be made of any suitable materials, not limited to metal. Any form of cooking or baking may be used to cook or bake the food item, not limited to baking in other forms of the invention. Use of metal and baking is the preferred form, but the invention could be used for silicon trays and steaming, for example.

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2019100526 15 May 2019

For clarity, any prior art referred to herein, does not constitute an admission that the prior art forms part of the common general knowledge, in Australia or elsewhere.

It is an object of the present invention to provide a baking device that at least ameliorates one or more of the aforementioned problems of the prior art. It is a further and separate object of the present invention to provide a method of use of a baking device that at least ameliorates one or more of the aforementioned problems of the prior art.

Accordingly, the present invention provides a baking device for pies including:

a body for containing the pastry and filling of the pie during baking;

a first section in the body, for making a first section of the pie;

a second section in the body, for making the second section of the pie;

a spaced divide that spaces the first section from the second section, wherein the first section and second section are sufficiently separated by the spaced divide, to enable sufficient baking of the pastry around the first section and second section to produce a pie with two discrete sections and substantially evenly baked pastry.

Accordingly, the present invention provides, in a variant, a baking device for pies including:

a body for containing the pastry and filling of the pie during baking;

a first section in the body, for making a first section of the pie;

a rim around the body to support a rim of pastry to provide additional integrity to the bake pie;

a second section in the body, for making the second section of the pie;

a spaced divide that spaces the first section from the second section, specPA2059019

2019100526 15 May 2019 wherein the first section and second section are sufficiently separated by the spaced divide, to enable sufficient baking of the pastry around the first section and second section to produce a pie with two discrete sections and substantially evenly baked pastry, and the integrity of the pie is substantially maintained in normal handling until consumption.

Preferably, the baking device is in the form of a “tin” used to bake pies or similar items. The baking device may be any suitable tin. The baking device may be made of any suitable material. The baking device may be made of suitable metal. The baking device may be made of a material chosen from the following group: aluminium foil; silicon; stainless steel; tin plate; or combination of suitable materials. The baking device may be made of aluminium foil or similar. The baking device may be made of a suitable disposable material. The baking device may be provided as a single use item, and may be made of aluminium foil or similar. Multiple use aluminium foil versions may also be possible. A non-stick surface may be applied to the baking device. The non-stick surface may be Teflon (Trade Mark) or similar.

The pie may be any suitable pie. The invention has been designed to make a divided pie with more than one filling section. However, the pie could be made with any dough or similar crust, including a bread dough, or even biscuit pastry in other forms of the invention. The pie may be a traditional pie with a pastry shell surrounding the fillings. The pastry may be any form of pastry, including short crust or puff pastry. Preferably, the pastry includes a roll of prepared pie base pastry for use for making the pie base. Preferably, the pastry includes prepared pie crust or top pastry to make the tops of the pie. A single kind of pastry could be used for the whole pie instead. Pie shells, preformed to baking device shape may be used instead and placed into each section before being filled and topped with pastry. Pie shells, preformed in an aluminium foil baking device may be used instead and placed into each section before being filled and topped with pastry.

The filling may be any suitable filling. The filling may include a savoury filling. The filling may include a sweet filling. The filling may be a meat pie filling. The filling specPA2059019

2019100526 15 May 2019 may be chosen from the following group: apple; beef; cherry; chicken; cheesy broccoli; custard; fish; garlic prawn; mushroom; rhubarb; vegetable; for example.

The body may be made of a suitable metal. The body may be made of a tin plate material with a non-stick coating. Preferably, the body has a generally round shape in plan view. The body may alternatively have a generally square shape in plan view. The body may be generally of a shape when considered from above as chosen from the following group: hemispherical; irregular; oblong; oval; rectangular including square; round; triangular; or a composite shape.

Preferably, the baking is baking in an oven or similar. In other forms of the invention the baking could be any suitable form of cooking or baking. For example, steaming, poaching, or through use of the microwave.

The first section may take any suitable shape. The second section may take any suitable shape. Preferably, the first and second section are similar shapes to one another. The shape of the first and second section may be mirror images of one another. The first section shape and the second section shape may make a shape chosen from the following group: irregular; oblong; oval; rectangular including square; round; triangle; or a composite shape.

Preferably, the sections each include a floor and a wall, to form the section shape. The section shape may be hemispherical in cross-section. The section shape may be rectangular including square in cross-section. The section shape may be any suitable shaped in cross section.

Preferably, the sections are small sections, preferably, the sections have a diameter of less than 40 millimetres. The small sections may have a diameter around 35 millimetres. The depth of the sections may be any suitable depth. The depth of a section may be around 20 millimetres. The depth of the section may be around 30 millimetres.

There may be more than two sections, in other forms of the invention. For example in a larger form of the invention, twice the size 4 sections may be included with two specPA2059019

2019100526 15 May 2019 savoury and two sweet fillings included to give an even more interesting culinary experience. The baking device can be adapted to different sizes to produce different size pies.

Preferably, the spaced divide sufficiently spaces ones part of the baking device from another part of the baking device so that the pastry will bake as well as if it were in a standard tin. Preferably, the spaced divide is narrower toward the top than at a base. Preferably, the spaced divide comes to a narrow space of around 4 millimetres between the tops of the sections. Preferably, the spaced divide has a space of more than 15 millimetres between the first section and the second section. The spaced divide may include a spacing of substantially 16 millimetres between the first and second section. The spaced divide may include spacing of substantially 25 millimetres between the first and second sections. Any suitable space may be used, sufficient to enable the pastry to bake properly.

Preferably, the spaced divide includes an angle with the walls of the section. Preferably, the angle of the spaced divide is in the range of 65 to 75 degrees to the horizontal. The angles may be as illustrated in the drawings. Preferably, the inner walls of the sections have an angle to the horizontal in the range of 65 to 75 degrees. Most preferably, the angle of the inner walls is chosen from the group: 65 degrees; 70 degrees; or 75 degrees to the horizontal. The inner and outer walls may have the same or different angles to one another. The spaced divide may take another shape but it has been found useful to include an angled wall of 65 to 75 degrees to the horizontal to enable radiating heat to bake the contained pastry. Preferably, the angle is substantially 70 degrees.

Most preferably, a substantially triangular divide is used so that the part of the section closer to the base is spaced further away than the top parts. The substantially triangular divide may be a substantially triangular divide when looked at from the front. Preferably, the triangular divide has a cut-off top in profile.

Preferably, the space divide enables heat from the baking to evenly bake the pastry so that it is equally crisp and strong. Preferably, the spaced divide enables specPA2059019

2019100526 15 May 2019 heat to radiate between the two sections to facilitate the baking, and in particular the baking of the pastry. Preferably, the spaced divide enables heat to radiate to the angled walls of the two section to facilitate baking. Preferably, the spaced divide is sized to maximise radiated heat of the pie. Preferably, the spaced divide enables distinct pastry sections to be baked and sealed away from one another. Preferably, use of the spaced divide enables two or more distinct fillings to be provided in a single pie without the risk of the flavours mixing. Preferably, the fillings are sealed in the sections. Preferably, the fillings are sealed in their sections before and during baking. Preferably, the design of the baking device enables even baking of the pastry, around the sections.

Preferably, a rim is included. Preferably, a wide rim is included around the baking device. Preferably, the rim assists to maintain the integrity of the two sections of baked pie. Preferably, the rim surrounds the sections. Preferably, the rim assists to trim the pastry when applied to the lid with a rolling pin. The rim may take any suitable form. Preferably, a wide rim is included to surrounded the sections and support the pastry lid. Preferably, the rim and spaced divide, together give integral strength to the pie once baked, to maintain the divided sections. Preferably, the rim assists the baking device to maintain structural integrity once baked, including the spaced divide.

Preferably, the baking device includes a spaced divide and a rim, which together produce a properly baked pie. Most preferably, the baking device includes a spaced divide and a rim, which together produce a properly baked pie which will substantially maintain structural integrity until consumed. Preferably, the combined strength provided by the rim and spaced divide significantly improves the strength of the baked pie, and assists to maintain the filling in the pie until consumed.

Accordingly, the present invention provides in a further variant a baking device for pies including:

a body for containing the pastry and filling of the pie during baking;

a first section in the body, for making a first section of the pie;

specPA2059019

2019100526 15 May 2019 a second section in the body, for making the second section of the pie;

a spaced divide that spaces the first section from the second section with a wall with an angle from the horizontal in the range of 65 to 75 degrees, wherein the first section and second section are sufficiently separated by the spaced divide, to enable sufficient baking of the pastry around the first section and second section to produce a pie with two discrete sections and substantially evenly baked pastry.

Accordingly, the present invention provides, in another variant, a baking device for pies including:

a body for containing the pastry and filling of the pie during baking;

a first section in the body, for making a first section of the pie;

a rim around the body to support a rim of pastry to provide additional integrity to the baked pie;

a second section in the body, for making the second section of the pie;

a spaced divide that spaces the first section from the second section with a wall with an angle from the horizontal in the range of 65 to 75 degrees,, wherein the first section and second section are sufficiently separated by the spaced divide, to enable sufficient baking of the pastry around the first section and second section to produce a pie with two discrete sections and substantially evenly baked pastry, and the integrity of the pie is substantially maintained in normal handling until consumption.

Accordingly, the invention provides a method of use of a baking device including a body, first section and second section with spaced divide between them, the method including the following steps:

a) preparing the baking device;

b) applying a pastry base to the baking device;

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2019100526 15 May 2019

c) filling the pastry base with two portions of filling, one in the first section and one in the second section;

d) applying a pastry top to the pastry base;

e) baking the required time to bake and crisp the pastry; and

f) removing from the baking device, ready for consumption or sale, for example.

The baking device of the method may be the baking device of the invention in any of its forms or variants.

The invention will now be described in connection with non-limiting preferred embodiments with reference to the accompanying drawings, in which:

Figure 1 is a plan view from above of a baking device according to a first preferred embodiment of the invention (Round Form);

Figure 2 is a side view of the baking device of Figure 1 illustrating the spaced divide;

Figure 3 is a perspective view of a pie made with the baking device of Figures 1 and 2, with the two discrete filling sections;

Figure 4 is plan view from above of a baking device according to a second preferred embodiment of the invention (Square form); and

Figure 5 is a side view of the baking device of Figure 4 illustrating the spaced divide.

Referring to Figures 1 to 3, a first preferred embodiment of the invention will be described, where baking device 1 is used to produce a pie with two discrete fillings. The mechanism and method to achieve the divided pie will be described in detail. However, for ease of illustration the pastry and two pie fillings that will be used to make the pie are omitted from the drawings with the exception of Figure 3. Baking device 1 as shown is made from a Teflon (Trade Mark) coated tin plate material.

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2019100526 15 May 2019

Other metals, such as steel can be used similar to those use for standard bun or pie “tins”. A disposable form of the invention is considered, made of aluminium foil, as it is the very specific spaced divide shape that gives the invention its ability to bake the pie pastry thoroughly. It would be possible to use a silicon or other nonmetal form of the invention and the spaced divide would similarly enable baking of the shell, for example steam or microwave cookery. However, the example described here is for a baked item, made in a metal device, baked in the oven.

Baking device 1 has body 10, with first section 12, second section 14 with spaced divide 16 between them. Rim 18 surrounds body 10, around first section 12 and second section 14. Each of the sections has a wall and floor into which the pastry is pressed and filling is filled to make the pie sections. First section 12 has floor 20 and second section 14 has floor 22, and likewise first section 12 has wall 24 and second section 14 has wall 26. Together floors 20 and 22, and walls 24 and 26 will create the shaped and divided pie.

As illustrated body 10 is 112 millimetres long with rim 18 adding 7 millimetres to each side, a total length or width as the baking device is round of 126 millimetres. The depth of body 10 is 26 millimetres with 4 millimetres additional for rim 18, a height of 30 millimetres in all. Rim 18 overhangs by 7 millimetres on each side, of the 91 millimetres wide base and floors 20, 22 are 33 millimetres across. These measurements can be varied somewhat to make a pie of a difference size as may be suitable for a particular application. The proportions described here have been found to be useful to make a single serve divided pie. Other forms and sizes of pie, even a larger share size pie could be made and the baking device adapted accordingly.

Importantly, spaced divide 16 lies between first section 12 and second section 14 with a width as illustrated of 4 millimetres at the top and 25 millimetres level with the floors 20, 22. Spaced divide 16 includes an angle to the horizontal of 70 degrees as found to be optimal. Other angles in the range of 65 to 75 degrees will also work. Any suitable angle may be used. The angle is in the inner wall of the corresponding sections to create a spaced divide with the angled walls in the range specPA2059019

2019100526 15 May 2019 of 65 to 75 degrees to the horizontal. The spaced divide is important as it is through this aspect that the pie can bake sufficiently, to be a quality pie product, holding the filling inside until broken into to eat. Heat radiates from the oven through the space to bake the pastry, similar to the heat baking the outer parts of the pie. Use of the rim and spaced divider together, and the carefully worked out angles enables the pie to bake, through heat radiating evenly through the pastry to be baked, and maintain integrity when baked while having two distinct fillings.

The method of use of baking device 1, is similar to use of standard self-cutting pie tin or tray, where first baking device 1 is cleaned and checked it is ready for use. Clean baking device 1 is then prepare by greasing baking device 1 through use of a suitable oil or fat, as well known in the art. Prepared pie bottom pastry is unrolled over baking device 1 to carefully line baking device 1, to make a pastry shell. A spare piece of pastry may be used to carefully press prepared bottom pastry into baking device 1 to form the pastry shell, ready to be filled. The pastry used in commercial bakeries may be prepared or bought ahead of time, but home style pastry could be used instead and prepared at the time. Chilled or frozen pie shells of the correct shape may be prepared ahead and in this case the pie shell is retrieved and placed in each section before filling. The particular manner in which the pie pastry is prepared can be varied to suit the particular application. In other forms of the invention the pastry can be any suitable form of shell, such as including a gluten free or vegan pastry, or other dough or suitable material that may be used instead.

Filling can then be put in each of the two sections, to be level with the top, within the pastry shell. The filling can be two different fillings that would go well together. Once chosen and placed in the individual sections, pie top pastry can be unrolled and applied over the top of the filling. Use of a rolling pin over baking device 1, carefully seals the pie top to the base and removes excess around rim 18. Alternatively, a pre-cut pie top can be applied and pressed in place before baking.

The resultant pie 28, as shown in Figure 3, has glazed and decorated pie crust 30 with the two sections 34 and 36 clearly visible. As is usual in the art, different specPA2059019

2019100526 15 May 2019 decorations are used to denote the filing, for example, use of sesame seeds could indicate that the section contains a vegetable filling. Sugar granules may be used to indicate a sweet filling, and so on. Pastry shape decorations could also be used, as well as addition of seeds, or egg wash or similar glaze.

An oven has been preheated to a suitable, say 230 degree heat, according to the particular oven and the pies baked for 18 minutes until sufficiently baked. Clearly, the particular oven and nature of the pastry and filling may require adjustment to the suggested temperature and baking time, as would be readily understood by the person skilled in the art. Once the pies are baked these are cooled slightly before being turned out and kept warm on the warming plate ready for sale. Pies can also be cooled, to eat cold or to take away and warm in the oven later.

In this very clever invention both the sections are filled with different fillings and baked to have a crisp strong pastry. The inventive baking device allows the pie to maintain its integrity for some time, held together with the rim. The pastry is as baked as a quality standard pie, but with the added benefit of two fillings. Use of fillings that go well together significantly adds to the culinary experience, instead of simply a great meat pie, it is a meat pie with a side of creamy vegetables, or garlic prawns. The flavours can be tailored to enhance and contrast one another, and to bring a new excitement to the pie eating. A dessert pie of sweet flavours could be made, apple and dark cherries, or a sweet filling may be provided in one section and a savoury in the other. The concept is an exciting one for an innovative pie maker to go beyond a single filling to contrast flavours to improve the overall culinary experience. The invention is one that may appear simple at first but lengthy experimentations has gone in to making the pie bake properly and not be simply a single pie with two fillings, the invention allows the baking of two distinct pies in one, something new in the industry. It is anticipated that the invention will be very well received by the industry for overcoming such a long felt want to solve this very difficult problem, to properly bake a divided pie.

The two fillings can be any two fillings, and combinations that may be popular could be a savoury filling for one side and a sweet filling on the other side, perhaps tasty specPA2059019

2019100526 15 May 2019 beef and apple. Or the fillings may be fillings that go well together being either sweet or savoury, for example custard and rhubarb for the two fillings or meat pie and cheesy broccoli, the variants endless. There is a significant commercial appeal to use of the two fillings in a single, single serve pie, for the office worker lunch time market, for example. A person may be looking for a simple meal and would be satisfied to have both meat and veg, or savoury and sweet in a single purchase, a very different experience to a single meat and vegetable pie where the flavours are combined. In the clever invention herein described the separate sections enable the flavours and fillings to be kept distinct and separate, and by proper baking of the pastry, whereby it is crisp and strong enough to maintain its integrity, allowing for a true two in one pie experience.

Referring to Figures 4 and 5, the Square Form of the invention is disclosed, similar to the first embodiment, however the second embodiment will produce a square pie. Where trays of pies are made a square shape can be more economic on oven space. The Square Form of the second embodiment will be described with similar reference numerals to the first embodiment as follows. Baking device 101 is used to produce a square pie this time, again with two discrete fillings, device 101 being made of tin plate material with a non-stick coating, of a known form. Baking device 101 has body 110, with first section 112, second section 114 with spaced divide 116 between them. Rim 118 surrounds body 110, around first section 112 and second section 114. Each of the sections has a wall and floor into which the pastry is pressed and filling is filled to make the pie sections. First section 112 has floor 120 and second section 114 has floor 122, and likewise first section 112 has wall 124 and second section 114 has wall 126. Together floors 120 and 122, and walls 124 and 126 will create the shaped and divided pie.

As illustrated body 110 for the Square Form of the invention is 103 millimetres long with rim 118 adding 7 millimetres to each side, a total length or width as the baking device is round of 117 millimetres. As can be seen as well as tessellating better the Square Form takes less room to bake the pie which may be desirable for some users. The depth of body 110 is also less at 23 millimetres with 4 millimetres again specPA2059019

2019100526 15 May 2019 added for rim 118, a height of 27 millimetres in all. Rim 118 overhangs by 7 millimetres on each side, of the 91 millimetres wide base and floors 120, 122 are 37.5 millimetres across, wider to increase the capacity through the width. These measurements can be varied somewhat to make a square pie according to the invention but of a slightly different size.

Importantly, spaced divide 116 lies between first section 112 and second section 114 with a width as illustrated of 4 millimetres at the top and 16 millimetres level with the floors 120, 122. Spaced divide 116 includes an angle to the horizontal of 75 degrees as found to be optimal. Again a range of 65 degrees to 75 degrees has been found to be particular suitable for the inner walls of the sections 112 and 114, defining spaced divide 116. The spaced divide 116 is slightly narrower than for the round form of the invention but has been found to be suitable to properly bake the pie pastry shell. Again it is the heat radiating from the oven through the space that bakes the pastry properly, to produce an integral pie. With the rim and spaced divide the pie will bake through, the pastry will be suitably baked and the pie will hold together to enable it to be eaten, in the divided sections. The rim provides additional functional features to enable the pie to be held during removal from the tin, transport or during consumption.

The method of use of baking device 101 is exactly the same as described for baking device 1, including cleaning the device, greasing, filling with pastry base, filling the two fillings before applying the pastry top to form the crust. Before baking decoration and glaze can be applied and then the pie baked in a hot oven until the pastry is baked through and crisp.

The Square Form pie is not shown but as would be readily understood would resemble pie 28, but square rather than round. Each square pie made through use of baking device 101 usefully enables the two different fillings to be used and the pastry shell to contain each of these in a separate baked section of the pie. The pie can then be purchased and transported before being consumed with the two specPA2059019

2019100526 15 May 2019 fillings being able to be kept secure and separated until the person is ready to eat the pie. The secure pastry means that the two flavoured fillings are kept isolated one from the other, so that the distinct flavour fillings can be enjoyed together or separate, at the choice of the consumer.

In this very clever invention both the sections are filled with different fillings and baked to have a crisp strong pastry. The inventive baking device allows the pie to maintain its integrity for some time. The pastry is as baked as a quality standard pie, but with the added benefit of two fillings. Use of fillings that go well together significantly adds to the culinary experience, instead of simply a great meat pie, it is a meat pie with a side of creamy vegetables, or garlic prawns. The flavours can be tailored to enhance and contrast one another, and to bring a new excitement to the pie eating. A dessert pie of sweet flavours could be made, apple and dark cherries, or a sweet filling may be provided in one section and a savoury in the other. The concept is an exciting one for an innovative pie maker to go beyond a single filling to contrast flavours to improve the overall culinary experience. The invention is one that may appear simple at first but lengthy experimentations has gone in to making the pie bake properly, and to give sufficient integral strength to maintain its shape in heated form, and not be simply a single pie with two fillings, the invention allows the baking of two distinct pies in one, something new in the industry.

It is anticipated that the invention will be very well received by the industry for overcoming such a long felt want to solve this very difficult problem, to properly bake a divided pie, while providing the strength to maintain its shape in the heated form to avoid the risk of collapse and loss of filling.

It will be apparent to a person skilled in the art that changes may be made to the embodiments disclosed herein without departing from the spirit and scope of the invention in its various aspects.

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2019100526 15 May 2019

REFERENCE SIGNS LIST:

EMBODIMENT 1	EMBODIMENT 2
1	Baking device	101	Baking device
10	Body	110	Body
12	First section	112	First section
14	Second section	114	Second section
16	Spaced divide	116	Spaced divide
18	Rim	118	Rim
20	Floor 12	120	Floor 12
22	Floor 14	122	Floor 14
24	Wall 12	124	Wall 12
26	Wall 14	126	Wall 14
28	Pie
30	Pie crust
32	Body
34	First section
36	Second section

Dated this 15th day of May 2019

Karen Debra Van Hoof & Mark Anthony Van Hoof By their Patent Attorney

TJIP Patents, Trade Marks & Designs

Suite 4, 45’49 Bundock Street

Belgian Gardens, Townsville

Queensland 4810

Australia specPA2O59O19

Claims (5)

1. The claims defining the invention are as follows:

   1. A baking device for pies including:

   a body for containing the pastry and filling of the pie during baking;

   a first section in the body, for making a first section of the pie;

   a second section in the body, for making the second section of the pie;

   a spaced divide that spaces the first section from the second section, wherein the first section and second section are sufficiently separated by the spaced divide, to enable sufficient baking of the pastry around the first section and second section to produce a pie with two discrete sections and substantially evenly baked pastry.
2. 2. A baking device for pies including:

   a body for containing the pastry and filling of the pie during baking;

   a first section in the body, for making a first section of the pie;

   a rim around the body to support a rim of pastry to provide additional integrity to the baked pie;

   a second section in the body, for making the second section of the pie;

   a spaced divide that spaces the first section from the second section, wherein the first section and second section are sufficiently separated by the spaced divide, to enable sufficient baking of the pastry around the first section and second section to produce a pie with two discrete sections and substantially evenly cooked pastry, and the integrity of the pie is substantially maintained in normal handling until consumption.
3. 3. The baking device of claim 1 or claim 2, wherein the spaced divide includes an angle with the walls of the section in the range of 65 to 75 degrees to the horizontal.
4. 4. A baking device for pies including:

   a body for containing the pastry and filling of the pie during baking;

   specPA2059019

   2019100526 15 May 2019 a first section in the body, for making a first section of the pie;

   a rim around the body to support a rim of pastry to provide additional integrity to the baked pie;

   a second section in the body, for making the second section of the pie;

   a spaced divide that spaces the first section from the second section with a wall with an angle from the horizontal of substantially 70 degrees, wherein the first section and second section are sufficiently separated by the spaced divide, to enable sufficient baking of the pastry around the first section and second section to produce a pie with two discrete sections and substantially evenly baked pastry, and the integrity of the pie is substantially maintained in normal handling until consumption.
5. 5. A method of use of a baking device including a body, first section and second section with spaced divide between them, the method including the following steps:

   a) preparing the baking device;

   b) applying a pastry base to the baking device;

   c) filling the pastry base with two portions of filling, one in the first section and one in the second section;

   d) applying a pastry top to the pastry base;

   e) baking the required time to bake and crisp the pastry; and

   f) removing from the baking device, ready for consumption or sale, for example.