Apple Pies are usually associated with the Americans, but there is no reason why we, Pinoys, can’t embrace it the same way we treat spaghetti and pizza as part of our culinary culture.
I must admit I’m no apple pie fan, or any pie for that matter. I consider myself more of a cake person, which by the way, is another Western influence. Nevertheless, serve a delicious apple pie on the table and I would gladly say “pass the pie please.”
That’s what happened one lucky Wednesday afternoon when a box of freshly-baked apple pie found its way to our office. The kind bearer is Carlo Abdon, the proud owner (together with his wife Antonella) of the apple pie business which started just last September. He’s been getting good feedbacks from his clients and he wanted me to taste it, and be a critic as well.
Outside, the apple pie looks nearly like the other apple pies you can buy in the market. But when sliced, the inside shows the difference: the chunky layers of apple slices would tempt anyone. When eaten, the taste confirms…it is not like the others. What I liked about it is the simplicity. The crispness of the apple is just right: it’s neither soggy like the ones served by fast foods, nor does it give a raw taste. The butter cream complements the sweetness of the filling. Popular apple pies are either American or French-style, but this one’s more Pinoy. And because it’s quite “busog” with apple chunks, a slice is enough for an average eater.
Carlo relates, the business officially started roughly three months ago, but he and his wife’s passion for serving good food already began four years back. His wife Antonella is a foodie, a trait she got from her parents. Carlo says Antonella loves to bake, and although he himself doesn’t cook, one thing is common about them – the love for entertaining friends and families, and feeding them. He says they both find joy in the praises that they receive as far as the food that they serve is concerned. For him, hearing people say “Ang sarap nito ah” about their food is a priceless, precious moment. That same motivation was what inspired them to turn Antonella’s baked goodies, especially apple pie into a business.
The couple is doing it slowly. “We let the demand dictate the type of operation. Right now we operate and sell from the house. This is just a start…What I’m making sure of is the consistency in the process and in the ingredients used,” explains Carlo saying that Antonella’s Apple Pie is 100% Washington red apples.
Antonella’s Apple Pie is sold in two sizes: an 8-inch thick pie good for 8 Slices costs P490 while a 9-inch pie good for 12 slices costs P750. Carlo claims, “It may be a little bit expensive than the others but if you try it and see the big difference, you’ll know why.”
Antonella’s also offers Fruit Cake, Carrot Cake and Chocolate Truffle Cake. For orders, click here.