Peach - Mango and Basil Seeds Pie Filling (no sugar added)

Peach - Mango and Basil Seeds Pie Filling (no sugar added).

Ingredients:

1 ripe mango (cubed 1/4 inch)

1 can of peach halves in light syrup, 825 grams (drained and cubed 1/4 inch)

12 packets of sugar substitute suitable for cooking (stevia)

2 Tablespoons of corn starch

2 Tablespoons basil seeds 

1 teaspoon calamansi juice

1 teaspoon vanilla extract (optional)

Making a pie filling without added sugar can be challenging in terms of texture, as sugar plays a significant role in setting the natural pectin found in fruits. I won't bother making a step-by-step instruction, since everything basically just goes into a pot and simmers until you achieve the right consistency. The only thing I need to add is that the cornstarch needs to be dissolved in water first, and the basil seeds are best hydrated separately until plump before you place them with the rest to avoid clumping problems.

The following are just general descriptions of what each ingredient is and what it contributes to the overall final dish.

The mango adds natural sweetness to the mix and a pleasing aroma. It also lends a creamy texture when cooked. Ripe mangoes break down nicely, helping bind the filling.

The canned peach halves further add sweetness, having been preserved in syrup. The taste and texture of canned peaches are a good complement to ripe mango, though it does tend to release more liquid during cooking.

Stevia as a sweetener is heat-stable and works well for making jams and fillings, but depending on the processing done, it can leave a bitter aftertaste. You can blend in multiple sweeteners like monk fruit extract or sucralose for a rounder sweetness profile.

Cornstarch is a classic thickener for cooking. The basil seeds (chia seeds also work great) add further to the final gel-like consistency by swelling when hydrated. They add a subtle crunch with a consistency not unlike that of some jammed berries with seeds.

Calamansi (or any citrus juice) adds the acidity for brightness and balances out the sweetness. Calamansi has a distinctive aromatic citrus note that enhances the overall palatability. Generally, you should use whatever is available locally. I would love to get my hands on some yuzu. I bet it would add a lot of great aroma and flavor to pie fillings.

For both the base and top lattice crust, I just used store-bought puff pastry. 

Optionally, you can apply an egg wash to the top of the pie and sprinkle lightly with cinnamon and sugar substitute right after baking.

It's my first time using puff pastry. :) Pardon the messy looks.

Ok, I have to admit that it is not much to look at, but I am very proud of how it turned out. I think I need a little bit more finesse in making it presentable.