Work shortening into the flour with a pastry cutter until texture resembles meal.

Beat the egg and add it to the flour mixture. Then, add the cold water and vinegar and stir until just incorporated.

Place dough into a large zippered bag and flatten to about 1/2" with a rolling pin. Then place in the freezer for at least 20 minutes.

Combine dry streusel ingredients in a large bowl and whisk together.

Add cold butter pieces and work in with a pastry cutter until dry mixture is fully incorporated. Crumble so pieces are no larger than pea sized. Refrigerate until needed.

Roll out pie crust on a floured surface and place in pie pan.

Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with aluminum foil to catch any spillover during baking. Place in bottom third of oven.

To make the filling: In a large bowl, combine sugar, brown sugar, flour and spices and mix well.

Core, peel and slice apples into 1/4" or less slices. I also cut mine into half, and some smaller pieces.

Add apples and vinegar to bowl and toss to coat.

Put apples in the prepared crust and dot top with pieces of butter. Then bake for 20 minutes.

Remove from oven and top the pie with the streusel mixture.

Reduce temperature to 375, return pie to oven to cook for about 50 minutes more (when crust is golden and filling is bubbling).

If streusel begins to get too brown, cover top loosely with aluminum foil.

Allow to cool before serving.