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Combine apple juice, apple brandy (or applejack or juice) and 2 tablespoons brown sugar in a small saucepan; bring to a boil. Reduce heat and boil gently, uncovered, for about 60 minutes or until reduced to 1/2 cup. Set aside to cool.
Meanwhile, combine both varieties of apples, granulated sugar, the remaining 1/4 cup brown sugar, 3 tablespoons flour and sage (or cinnamon) in a large saucepan. Toss gently to coat apples. Cook over medium heat, stirring constantly, for about 10 minutes or until apples are tender and juice given off by apples is slightly thickened. Set aside to cool while preparing pastry.
Preheat oven to 400°F. Line a baking sheet with parchment paper. Stir together the remaining 2 1/4 cups flour and the salt in a medium bowl. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the flour mixture is moistened. Divide in half. Form each half into a ball.
On a lightly floured surface, use your hands to slightly flatten one dough ball. Roll dough from center to edges into a 12-inch square. Cut dough into four 6-inch squares. Repeat with remaining dough, forming eight squares in all.
Place 1/4 cup of cooled filling just off center on each square. Moisten edges of square with water; fold in half diagonally. Seal edges by pressing with tines of a fork. Prick top of turnovers several times with the fork to make vent holes. Brush tops with milk. With a spatula, transfer turnovers to prepared baking sheet. Bake for 20 to 25 minutes or until golden brown.
Just before serving, combine sour cream and vanilla in a small bowl; whisk in cooled apple sauce. Serve apple-sour cream sauce with turnovers.