1-Step 1: Make the Pie Crust Combine ¾ cup flour, 1 tablespoon sugar, and ½ teaspoon salt in a food processor. Pulse in 6 tablespoons cold butter slices and ¼ cup chilled shortening until clumps form. Add remaining ½ cup flour and pulse briefly. Drizzle in 2 tablespoons chilled vodka and 2 tablespoons ice water, folding until dough sticks together without overworking.

Roll into a 13-inch circle on floured surface. Fit into a 9-inch pie plate, trim overhang to ½-inch, flute edges. Refrigerate at least 2 hours for flakiness. Vodka keeps it tender by evaporating quickly.

2-Step 2: Blind Bake the Crust Preheat oven to 350°F. Line crust with foil, fill with 1-2 cups granulated sugar as weights. Bake 40 minutes. Remove foil and sugar carefully; bake until golden if needed. Cool on rack. Bump oven to 425°F. This step ensures a crisp bottom, key for the best Dutch apple pie.

3-Step 3: Prepare the Apple Filling Peel, core, quarter, and slice 5 Granny Smith and 4 McIntosh apples into ¼-inch pieces. Toss with ¼ cup sugar, ½ teaspoon cinnamon, pinch salt. Melt 2 tablespoons butter in large pot over medium-high. Add apples, cover, cook 10 minutes until tender, stirring occasionally. Drain in colander over bowl to catch juices. Why pre-cook? It removes moisture for no-soggy results.

4-Step 4: Thicken the Sauces Boil reserved juices with ½ cup heavy cream in pot for 5 minutes until syrupy. Pour over drained apples in cooled crust. This sweet cinnamon filling glazes everything beautifully.

5-Step 5: Mix the Streusel Topping Whisk 1¼ cups flour, ⅓ cup brown sugar, ⅓ cup granulated sugar in bowl. Stir in 7 tablespoons melted butter until crumbly clumps form. Scatter evenly over filling. Add nuts here if you like extra crunch.

6-Step 6: Bake the Pie Place pie on baking sheet to catch drips. Bake at 425°F for 10-20 minutes until streusel turns golden. Watch closely to avoid burning. The high heat sets the topping fast.

7-Step 7: Cool and Serve Cool on rack at least 2 hours. Slices hold shape better warm or room temp. Pair with vanilla ice cream or whipped cream for that indulgent touch.