Tudela’s Pineapple Pie: All set for greater heights through     specialized taste delights

Introduction

Have you ever notice people crowding in a rural place all day long? Well, for over the years, I had been wondering to what brought these people in my hometown Tudela, a small municipality of Misamis Occidental that is neither a city nor lively Barangay like Lahug, Cebu. It seized my attention that each ─ carrying huge pouch came from Lee Bakery, famous pastry shop in Tudela. What extent patience and time do these people have ─ from far places, yet they dropped-by in a midst of travel ─ to just buy layers of pineapple pies? I know that these people opt to savor the Lee Bakery’s rare pineapple pie, the pride of Tudelanhon ─ people of Tudela.

            

Lee Bakery had been producing these pineapple pies together with other pastry products ─ buko pie, pie ube pie, egg pie, etc., since January 28, 1964. According to Alma Lee, one of the children of the Lee bakery’s founder, their late father Francisco Lee Sr. invented the original recipe through various experiences. She added that “sauna, ang papa naku mutabang jud sa ako lolo, naa naman mi gud bakery sauna, ani gihapong pwestuha, mao nang tungod sa daghang experience, naka buhat siya aning pineapple pie na labihan ka lami. She said that their late father passed the original recipe and techniques to her two brothers, Nerio Lee and Francisco Lee Jr. who showed extreme interest in pineapple pie making which are now the leading chef and administrator of Tudela’s Lee Bakery.

Alma Lee Roasol

For over the years the price of pineapple pie had been constantly changing since the demand was increasing. During 1964-1970, it stayed between 6-10 pesos. But at the end of the 20^th century, it reached to 30 pesos. Now, one needs to pay 50 pesos, an approximately 66% increased in price, for one layer to experience the delightful taste.  Furthermore, Lee Bakery’s location, a very conducive place for business, contributed to the successful promotions of its products for it was situated on a high way road, a perfect venue for traveling costumers. Numerous travelers would stopped-by and bought pasalubong , a gift for their love ones and families left at home, before venturing their final destination.

Tudela and its Culture

Tudela is a town of Misamis Occidental province compromising 13 Barangays of estimated 25, 113 (2007 census) residents and has a unique culture. According to Daaca (1953), the name Tudela comes from the punishment of cutting tongues, dila in Filipino, when town people make false accusation against Spanish authority. That’s why Tudelanhon loves food, from derivation of its town’s name ─ dila or tongue, for sense of taste. As a result, they created festival to celebrate the establishment of Tudela ─ Araw nag Tudela, such as Niyogan or coconut festival. Daaca added that “Tudela is widely known for its colorful Binalbal Festival, a giant Haloween costume party during every New Year”. Many spectators from different places watched the celebration which eventually would not forget to try and buy Lee Bakery’s rumored pineapple pie.

Methodology

Different variations and combinations of ingredients in recipes exist for making pineapple pie but only few exhibits exceptional by-products and taste ─ includes Lee Bakery in Tudela. According to Nereo Lee, one of the inheritor of the original pineapple pie recipe, they use sugar, pineapple juice, flour, and fresh crushed pineapples ─no measurements. He added that “gipasa pa man gud ni na recipe gikan sa ako papa mao nang dili namu ipahibawo unsaon paghimu sa uban.” As a result, the recipe and the technique itself intrigue many curious fellows since it captivates people’s taste, both local and outsiders. On the contrary, it involves business and the success of the business revolves around the secret recipe. No matter what the secret behind the methods and recipe of pineapple pie as long as it will remain nice, then it will be okay. According to Alma Lee, no one in the family wants to continue the living recipe of their father, since noone has interest in it. But the young child of Francisco Lee Jr. who is now grade 4 have the potential to be the next generation chef since he always help with his father. The continuity of the mysterious recipe defines the survival of their business.

Presentation

At quick glance, anyone would say, it looks simple. But a much closer look with golden-yellow newly-baked pineapple pie compels you to take one bite. With its sizzling enticing aroma of sweet pineapple raises your appetite at a one smell. Light –brown crust strengthens the outer edge. Tiny irregular red spots at the center produce texture and color variation.

 

A single slice with yellow-orange component fortified with smooth tiny chunks of crushed pineapple’s tidbits render a luscious merienda, a layman’s term for snacks, for every Filipino. The bright and lively color texture’s color forces anyone to have another slice of delightful pineapple pie but that unusual taste produces many loyal customers. A single bite makes anyone shivers as crispy crust breaks smoothly around the mouth ─ a sweet sensation and slight sourness burst out in the taste buds yet everlasting the sweetness prevails. The tiny tidbits of pineapple chunks create a alteration of slight sour taste. Furthermore, the refined stickiness of the fillings tends to hold the taste longer inside the mouth, yet its tender juicy sense prolongs the sweetness. Anyone could not wait to have another serve of pineapple pie until full satisfaction.       

People’s Approach towards Pineapple Pie          

The continue patronage of many distinct costumers across Misamis Occidental and even other provinces becomes the stepping stone towards expanding pineapple pie’s greatness. As a result, different opinions arise from the localities and even neighboring towns. In an interview with the local town’s men, almost all responded the same answers. For instance, Norma Enteng, owner of the Ham’s Merchandise and Lotto Outlet near Lee bakery, said that when they purchased stocks from Ozamis, nearest city from Tudela, some of the sales lady asked them to brought Tudela’s pineapple pie with them. But her co-associate “Taboy” argued that it can never defeat goldilocks, red ribbon and other famous pastry shops. Meanwhile, in the case of Adela Robio, a distinguished grade two teacher at Tudela Elementary School, she really loves pineapple pie since it’s “tatak Tudela”. She added that Tudela’s pineapple pie contains many pineapples compared to others that make it exquisite to her liking. Similarly, Hon. Samuel Parojinog, Tudela’s vice mayor, always buy it as pasalubong during their visits at different Barangays. He believes that “lahi rajud ang pineapple pie sa Tudela compared sa uban, maau jud ang pagkatimpla.”

 On the other hand, an interview with the some outsider responded the same. According to Arah Mae Felices , a student and resident of Clarin, a neighboring town of Tudela, that “ lami jud ang pneapple pie sa Tudela, ag muanha ko satudela permente jud ko muhapit sa Lee bakery para mupalit ug pineapple pie.” Is fact, Queenie Alboro, a UP Cebu PolSci student from Look, Plaridel, Misamis Occidental, also knows and likes a lot pineapple pie.

Unexpectedly, different people with different personalities, status, work and gender share similar thoughts and opinions when it comes to pineapple pie. Filipino’s do really unite when it comes to sumptuous foods. Whenever anyone would ask about what they think first when they hear the word Tudela, they always say pineapple pie. It really serves as the trademark of Tudela.

Note: Visit Lee bakery page at facebook.com and explore it delightful presentation of pastries.

Reference:

Daaca, P. (1953), History and Cultural Life of Tudela, Bureau of Public schools, National , Library, p.1

An interview with Alma Lee, Nereo and Nida Lee.

http://www.census.gov.ph/data/census2007