Peach Turnover: Recipe Makeover

April 11, 2012
Credit: Photo: Randy Mayor
A rich, juicy filling and flaky crust keep this portable treat deliciously grease-free and picnic-ready. By Sidney Fry, MS, RD
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A Peachier Turnover

Credit: Photo: Randy Mayor
Buttery, flaky pockets of deep-fried fruit are a guaranteed success at any picnic. No utensils needed for these peach-packed, lard-laden mini pies (charmingly known as "hand pies" in the South)—just a hearty napkin to wipe the grease and gooey filling off your cheeks. With nearly 730 calories and 19 grams of saturated fat each, we just had to rescue these treats. We'll show you how we did it.

Classic
• 730 calories per pie
• 45 grams total fat
• 19 grams saturated fat

Makeover
• 312 calories per pie
• 9.4 grams total fat
• 5.7 grams saturated fat

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Light-Crust Secret #1: Less Butter

Credit: Photo: Randy Mayor
We decrease the fat in the dough by nearly half, saving 202 calories and 12 grams of sat fat per pie.

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Light-Crust Secret #2: Oven-Baked Goodness

Credit: Photo: Randy Mayor
No need to deep-fry. Oven-bake on a preheated baking sheet to save 107 calories and 2 grams of sat fat per pie.
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Light-Crust Secret #3: Disappearing Vodka

Credit: Photo: Randy Mayor
This little trick adds moisture to the dough without the need for added fat. The alcohol bakes off in the oven.

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Step 1

Credit: Photo: Randy Mayor
Lighter homemade dough requires care in each step. The results are well worth it.

Make the most of a smaller amount of fat. Butter goes a longer way when frozen and pulsed into the flour, creating pockets of butter throughout.

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Step 2

Credit: Photo: Randy Mayor
Pulse in vodka, which moistens the dough and limits gluten formation to keep the crust tender. Be careful not to overmix.
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Step 3

Credit: Photo: Randy Mayor
Roll the dough into thin, 5-inch circles for perfectly portioned treats. Refrigerate for 2 hours to make pie assembly easier.

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Step 4

Credit: Photo: Randy Mayor
Vent the filled pies to allow steam to escape during baking, preventing that fiber-rich filling from overflowing.

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