This Italian apple recipe is adapted from one in Saveur magazine. I thought the use of red wine in an apple pie was interesting; you may, too. Great use to use up the end of a bottle. Any of the tarter apples in your box will work here.
Ingredients:
2 cups all-purpose flour 7 tablespoons granulated sugar, plus more, divided 1 teaspoon baking soda 6 tablespoons unsalted butter, cut into 1/2-inch cubes, chilled 1/4 cup milk 2 egg yolks 1 1/4 cups red wine 1/4 tsp. ground cinnamon 4 Granny Smith apples, peeled, cored, thinly sliced 1/4 teaspoon kosher salt Zest of 1 orange 1 egg white, lightly beaten
Preparation:
In a bowl, whisk together flour, 1 tablespoon sugar and baking soda; rub butter into flour until pea-size crumbles form. In a bowl, whisk together milk and yolks; mix with a fork into flour. Transfer to a floured surface; knead into a ball; wrap in plastic wrap and chill for 1 hour.
Bring remaining sugar, wine, cinnamon, apples, salt, and orange zest to a boil in a 4-quart pan over medium-high heat. Reduce heat to medium-low; simmer until wine is reduced to a syrup, 25–30 minutes; let cool.
Heat oven to 375°. Transfer dough to a floured surface; roll out to ?” thickness. Transfer dough to an 11″ tart pan with a removable bottom; press into bottom and sides, leaving pastry to overhang sides. Transfer apple mixture to pan; fold dough sides over edges. Brush dough with egg white; sprinkle with sugar. Bake until golden, 25–30 minutes.