Make the Pie Crust

1. In a food processor, combine ¾ cup flour, sugar, and salt. Pulse 2-3 times to mix.
2. Add cold butter and shortening. Process until the dough resembles cottage cheese curds (about 7-10 seconds).
3. Scrape down the sides, add the remaining ½ cup flour, and pulse 4-6 times until evenly distributed.
4. Transfer the mixture to a bowl. Sprinkle with vodka and ice water. Use a spatula to fold and press the dough until it comes together.
5. Shape the dough into a 6-inch round, then roll it out on a floured surface into a 13-inch circle.
6. Transfer the dough to a 9-inch pie plate, pressing it into the bottom and sides. Trim and crimp the edges. Refrigerate for at least 2 hours.

Blind Bake the Pie Crust

1. Preheat the oven to 350°F (175°C).
2. Line the chilled crust with foil and fill with granulated sugar. Bake for 40 minutes.
3. Remove the foil and sugar, then let the crust cool on a wire rack. Increase the oven temperature to 425°F (220°C).

Make the Apple Filling

1. Peel, core, and slice the apples into ¼-inch thick pieces.
2. Toss the apples with sugar, cinnamon, and salt in a large bowl.
3. Melt butter in a Dutch oven over high heat. Add the apples and cook, covered, for 10 minutes, stirring occasionally, until tender.
4. Drain the apples in a colander, reserving the juice.
5. Boil the reserved juice and cream in the Dutch oven until thickened (about 5 minutes).
6. Transfer the apples to the prebaked crust and pour the reduced juice mixture over them.

Make the Streusel Topping

1. Combine flour, brown sugar, and granulated sugar in a bowl.
2. Drizzle with melted butter and toss until the mixture forms clumps.
3. Sprinkle the streusel evenly over the apple filling.

Bake the Pie

1. Place the pie on a baking sheet and bake at 425°F (220°C) for 10-20 minutes, or until the streusel is golden brown.
2. Cool on a wire rack to room temperature before serving.