Guapple pie

The pie is typically baked until the crust turns golden brown, with the fruit filling softening to create a rich, flavorful dessert.

The history of Guapple Pie is closely tied to the heritage of Silay City, a place known for its ancestral houses and strong culinary traditions.

Originally known for its baked goods, El Ideal became renowned for its Guapple Pie, a creation born from necessity during the sugar crisis of the 1980s.

[2][3] As sugar prices plummeted due to the rise of high-fructose alternatives, local sugarcane farmers sought new crops to cultivate, and the guapple fruit, a Vietnamese variety of guava, became a popular choice.

Alice Locsin Villanueva, daughter of Cesar Lacson-Locsin, saw an opportunity in this shift and substituted the guapple fruit in the traditional American apple pie recipe.