I realize now that you are bottling and not kegging and force carbing which is going to make back sweetening a more difficult task.
What if you racked it onto a bed of fresh cut apples in another carboy for say 3 days to a week? I feel like this would extract some apple flavor without giving the yeast easy access to more sugar to chomp through. Its an idea anyways... I'd do some research to make sure its not a BAD
If it were me here's how I think I'd do it:
Rack from primary into a secondary vessel with apple in it.
Keep the secondary fermenter stored in a cool place (spare fridge maybe?). Colder temps would help keep the yeast dormant and means that they wouldn't be chewing through the sugar as vigorously.
After a few days, rack the cider off of the fruit into a new carboy and let it sit for a while longer to make sure that any sugars that were picked up from the apples ferment out so you don't end up with bottle bombs.
Again, I have no idea what sort of results that process would produce but it seems like it should, if nothing else, add a bit more apple flavor which might help compensate for the dry/wine like character. All that being said, all of the temperature fluctuation might make the yeast unhappy and produce some other undesirable flavors. You'd definitely be best served doing a test run with a small sample before messing with the whole batch.
If all else fails (or sounds like too much work)... RDWHAHB! Since your current bottles aren't carbed I'd say that you're likely drinking this too soon. Collectively, HBT has brewed over 22,000 gallons of EdWort's Apfelwein (which has a very similar character to what you are describing) and word on the street is that it only gets better as it gets older. Though I wouldn't know, I can't get a keg of that stuff to last more than a month in my house.