Strain a tub (15-ounces) of Ricotta over night.
In a mixing bowl, whisk together flour, sugar and salt.
Using your fingers, work the butter pieces into the flour mixture until coarse and crumbly.
Add the egg yolk and wine; mix until smooth.
Wrap the dough in plastic wrap and let rest in the fridge for 30 minutes.
In the meantime, prepare the filling.
In a mixing bowl, whisk the ricotta until smooth.
Add powdered sugar, cinnamon and apple pie spice; whisk until well combined.
In the bowl of your electric mixer beat the heavy cream until stiff.
Fold the cream into the ricotta mixture.
Stir in the diced apples.