GB2559108A

GB2559108A - A pie

Info

Publication number: GB2559108A
Application number: GB1618708.0A
Authority: GB
Inventors: Florence Hopkins Eliza; Edward Hopkins Martyn; Melanie Hopkins Sheena; Noel Raymond Robert Aymeric
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-11-04
Filing date: 2016-11-04
Publication date: 2018-08-01

Abstract

A pie comprising a first filling A contained within a first crust B, and a second filling C contained within a second crust D, wherein a barrier is formed between the two fillings by the second crust. The second crust containing the second filling is arranged peripherally to the first, main crust. The pie may or may not have a lid. The food product may be a dessert pie, or a savoury pie. The embodiments show a number of arrangements of the two different pastry crusts in relation to one another, such as the main crust forming a lid over the peripheral crust and two fillings, or the main crust forming the base of the pie. In at least one embodiment the pastry and fillings are arranged in layers. In one embodiment, the second filling is contained within a cylinder of crust, which is placed around the edge of the main filling, and the main crust forms the base and the lid of the pie. In another embodiment, there is a single pastry crust which holds and separates the two fillings. Suggested filling combinations include: steak with horseradish béchamel; chicken with mushroom puree; rhubarb with custard; apple with praline.

Description

(71) Applicant(s):

Eliza Florence Hopkins

135A Hercies Road, HILLINGDON, Uxbridge,

UB10 9LU, United Kingdom

Martyn Edward Hopkins

135A Hercies Road, HILLINGDON, Uxbridge,

UB10 9LU, United Kingdom

Sheena Melanie Hopkins

135A Hercies Road, HILLINGDON, Uxbridge,

UB10 9LU, United Kingdom

Aymeric Noel Raymond Robert

Birbeck Road, East Acton, LONDON, W3 6BQ,

United Kingdom (72) Inventor(s):

Eliza Florence Hopkins Martyn Edward Hopkins Sheena Melanie Hopkins Aymeric Noel Raymond Robert (74) Agent and/or Address for Service:

Eliza Florence Hopkins

135A Hercies Road, HILLINGDON, Uxbridge,

UB10 9LU, United Kingdom (51) INT CL:

A21D 73/30 (2017.01) A27D 73/74 (2017.01) (56) Documents Cited:

GB 2538243 A CN 102210469 A

US 3753733 A

Whitney Haynes, 2007, Stuffed-Crust Lemon Layer Pie, pillsbury.com, [online], available from: https:// www.pillsbury.com/recipes/stuffed-crust-lemon-layerpie/8cd6df68-e52c-4106-a7fb-d44d9596394b [Accessed 28/04/2017]

Fastfoodgeek.com, 01/05/2012, Pizza Hut: Cheesy Bites Pizza [Review], [online], available from: http:// fastfoodgeek.com/food-reviews/pizza-hut-cheesybites-pizza-review/ [Accessed 03/05/2017] (58) Field of Search:

INT CLA21D

Other: WPI, EPODOC, Internet (54) Title of the Invention: A pie

Abstract Title: A pie with two fillings separated by a pastry crust (57) A pie comprising a first filling A contained within a first crust B, and a second filling C contained within a second crust D, wherein a barrier is formed between the two fillings by the second crust. The second crust containing the second filling is arranged peripherally to the first, main crust. The pie may or may not have a lid. The food product may be a dessert pie, or a savoury pie. The embodiments show a number of arrangements of the two different pastry crusts in relation to one another, such as the main crust forming a lid over the peripheral crust and two fillings, or the main crust forming the base of the pie. In at least one embodiment the pastry and fillings are arranged in layers. In one embodiment, the second filling is contained within a cylinder of crust, which is placed around the edge of the main filling, and the main crust forms the base and the lid of the pie. In another embodiment, there is a single pastry crust which holds and separates the two fillings. Suggested filling combinations include: steak with horseradish bechamel; chicken with mushroom puree; rhubarb with custard; apple with praline.

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A PIE

This invention relates to a food product and, more specifically, this invention relates to a pie.

Known pies comprise a main filling in the centre of the pie and a main crust which contains the main filling. The main crust may be a bottom crust, a side crust and a top crust in various types of pastry. The main filling can be a variety of food products including, for example, steak or chicken.

It is an aim of the present invention to provide an improved pie.

Accordingly, in one non-limiting embodiment of the present invention there is provided a pie comprising;

i) A main filling in the centre of the pie;

ii) A main crust which contains the main filling;

iii) A peripheral filling;

iv) A peripheral crust which contains the peripheral filling;

And the pie being such that;

v) The peripheral crust forms a barrier between the peripheral filling and the main filling and thereby;

a) Stops the peripheral filling and the main filling blending together; and

b) Enables a person eating the pie to decide how much of the peripheral filling to use with the main filling at a time; and vi) The peripheral filling enhances the main filling in terms of taste and texture.

The pie may be one which may or may not have a lid.

The pie may be one which is in the form of a savoury pie. The savoury pie may be one in which the main filling and the peripheral filling may be in the following combinations;

Main Filling

Steak

Chicken

Mediterranean Vegetable Tomato and Balsamic Fish

Peripheral Filling

Horseradish Bechamel Mushroom Puree Spinach and Ricotta Cheese Bechamel Mashed Potato

Alternatively, the pie may be one which is in the form of a dessert pie. In this case, the main filling and the peripheral filling may be in the following combinations;

Main Filling

Apple

Rhubarb

Mincemeat

Cherry

Chocolate

Peripheral Filiing

Praline Custard Brandy Cream Almond Frangipane Marshmallow

The pie of the present invention is advantageous because;

i) It improves upon traditional pies by introducing an accompaniment by way of the peripheral filling to enhance the eating experience, without the need for additional accompaniments.

ii) It provides a complete meal in a single pie, thus saving time and money in the preparation of a meal.

iii) It enables the person eating the pie to decide how much of the peripheral filling to use with the main filling and when according to preference on taste and texture.

Embodiments of the invention will now be described solely byway of example and with reference to the accompanying drawings in which;

Figure 1 shows a first pie, partly in section, of the present invention;

Figure 2 is a part sectional view of the pie shown in Figure 1;

Figure 3 is a sectional view of the pie shown in Figure 1;

Figure 4 is a section through a second pie of the present invention;

Figure 5 is a section through a third pie of the present invention;

Figure 6 is a section through a fourth pie of the present invention;

Figure 7 is a section through a fifth pie of the present invention;

Figure 8 is a section through a sixth pie of the present invention; and

Figure 9 is a perspective view of part of the peripheral crust and the peripheral filling shown in the pie of Figure 8.

Referring to Figures 1,2 and 3 there is shown a pie 1 comprising a main filling (a) in the centre of the pie 1, and a main crust (b), which contains the main filling (a). The pie 1 also comprises a peripheral filling (c) and a peripheral crust (d) which contains the peripheral filling (c).

The pie 1 is such that the peripheral crust (d) forms a barrier between the peripheral filling (c) and the main filling (a). The barrier stops the peripheral filling (c) and the main filling (a) blending together. The barrier also enables a person eating the pie 1 to decide how much of the peripheral filling (c) to use with the main filling (a).

The peripheral filling (c) is also such that it enhances the main filling (a) in terms of taste and texture.

Referring now to Figures 4-9, similar parts as in the pie 1 have been given the same reference letters for ease of comparison and understanding.

Referring to Figure 4, there is shown a pie 2 in which there is a main filling (a) in the centre of the pie 2, and a main crust (b), which contains the main filling (a). The pie 2 also comprises a peripheral filling (c) and a peripheral crust (d) which contains the peripheral filling (c).

The pie 2 is such that the peripheral crust layer (d), which forms a barrier between the peripheral filling (c) and the main filling (a), is placed on top of the pie, with the peripheral crust (d) coming down around the main filling (a). This means that the main crust (b) is placed on the bottom of the pie with the main filling (a) above it.

Referring to Figure 5, there is shown a pie 3, in which there is a main filling (a) in the centre of the pie 3 and a peripheral crust (d) which contains the peripheral filling (c). The variation of this pie is that there is no main crust (b) on top of the pie, thus creating an “open-faced” pie.

Referring to Figure 6, there is shown a pie 4, in which there is a main filling (a) in the centre of the pie 4 and a peripheral crust (d) which contains the peripheral filling (c). The variation of this pie is that there is no main crust (b) on the bottom of the pie.

Referring to Figure 7, there is shown a pie 5, in which there is a main filling (a) in the centre of the pie 5 and a main crust (b) on top of the pie. The variation of this pie is regarding the peripheral crust (d) which contains the peripheral filling (c). The peripheral crust (d) containing the peripheral filling (c) is spread along the base of the pie creating a new layer on the bottom. The peripheral crust (d) forms a barrier between the peripheral filling (c) and the main filling (a), which stops the peripheral filling (c) and the main filling (a) blending together.

Referring to Figures 8 and 9, there is shown a pie 6, in which there is a main filling (a) in the centre of the pie 6 and two layers of main crust (b) on the base and the top of the pie. The variation of this pie is regarding the peripheral crust (d) which contains the peripheral filling (c). The peripheral crust (d) is created separately as a cylinder of pastry containing the peripheral filling (c), as shown in Figure 9. This peripheral crust (d) and peripheral filling (c) is then placed in the centre of the pie 6 as a peripheral edge, joining the two layers of main crust (b) on the base and the top of the pie, with the main filling (a) in between as shown in Figure 8.

It will be appreciated that the pies shown above with reference to the accompanying drawings are advantageous because;

i) The pies improve upon traditional pies by introducing an accompaniment by way of the peripheral filling to enhance the eating experience, without the need for additional accompaniments.

ii) The pies provide a complete meal in a single pie, thus saving time and money in the preparation of a meal.

iii) The pies enable the person eating the pie to decide how much of the peripheral filling to use with the main filling and when according to preference on taste and texture.

It is to be appreciated that the embodiments of the invention described above with reference to the accompanying drawings have been given by way of example only and that modifications may be effected. Individual components shown in the drawings are not limited to use in their drawings and they may be used in other drawings and in all aspects of the invention.

Claims

1. A pie comprising:

i) A main filling in the centre of the pie;

ii) A main crust which contains the main filling;

iii) A peripheral filling;

iv) A peripheral crust which contains the peripheral filling;

And the pie being such that;

a) Stops the peripheral filling and the main filling blending together; and

b) Enables a person eating the pie to decide how much of the peripheral filling to use with the main filling; and (vi) The peripheral filling enhances the main filling in terms of taste and texture.

2. A pie according to Claim 1 in which the pie has a lid.

3. A pie according to Claim 1 in which the pie does not have a lid

4. A pie according to Claim 1, Claim 2 or Claim 3 and which is in the form of a savoury pie.

5. A pie according to Claim 4 in which the main filling and the peripheral filling are in the following combinations:

Main Filling

Peripheral Filling

Steak

Chicken

Mediterranean Vegetable Tomato and Balsamic Fish

6. A pie according to Claim 1,2 or 3 and which is in the form of a dessert pie.

7. A pie according to Claim 6 in which the main filling and the peripheral filling are in the following combinations:

Main Fillinq Peripheral Fillina Rhubarb Mincemeat Cherry Chocolate Apple Custard Brandy Cream Almond Frangipane Marshmallow Praline

Application No: GB1618708.0 Examiner: Miss Lisa Robinson