Dough
2 1/2 cups flour
1 teaspoon salt
2 tablespoons sugar
2 sticks cold butter, cut in 1/2-inch cubes
6 tablespoons ice water
In a food processor, combine flour, salt, and sugar and pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea-size pieces of butter visible. Add water a tablespoon at a time, pulsing after each, until mixture just begins to clump together (you may need a little less or more water; if you pinch some of the clumps, they should hold together). Remove and place on a clean surface. Carefully shape into 2 disks, one almost twice the size of the other. Do not overwork dough; you should still be able to see little bits of butter. Wrap each disk tightly in plastic and refrigerate for at least 1 hour or overnight.
Filling
5 to 6 Granny Smith apples
1/2 stick butter
1/3 cup brown sugar, firmly packed
1/2 cup dark corn syrup
1/2 cup Pinot Grigio (the restaurant uses Cavitt label)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
zest of 1 lemon
Demerara sugar, for garnish (optional)
Peel and core apples and cut into 1/8- to 1/4-inch wedges. In a large heavy-bottomed saucepan over medium heat, melt butter and brown sugar together. Add corn syrup, wine, cinnamon, vanilla, and lemon zest and reduce to a syrup consistency, 7 to 8 minutes. Pour hot sauce over apples, toss, and cool at least 1 hour or overnight.
Preheat oven to 350 degrees. You will need a 9- or 10-inch metal tart or pie pan (a glass pie pan may be used, but the cooking time may vary). Roll out larger disk to a circle 1/8-inch thick and at least 2 inches wider than pan. Carefully place in pan. Roll out other disk to roughly the size of the pan and cut into 1/2-inch strips. Pour apples into pan and cover with a lattice crust. Sprinkle with Demerara (coarse golden-brown) sugar and bake for 45 to 55 minutes.
