1-First, make the pie crust by combining ¾ cup of the all-purpose flour, 1 tablespoon granulated sugar, and ½ teaspoon salt in a food processor. Add 6 tablespoons cold unsalted butter and ¼ cup chilled vegetable shortening, then process until the dough forms clumps. Add the remaining ½ cup all-purpose flour and pulse briefly before transferring to a bowl. Sprinkle with 2 tablespoons ice water and 2 tablespoons chilled vodka, folding until it sticks together. Roll it out into a 13-inch circle, fit it into a 9-inch pie plate, trim and flute the edges, then chill for at least 2 hours.

2-Next, blind bake the crust by preheating the oven to 350°F. Line the dough with foil, fill with sugar as a weight, and bake for 40 minutes. Remove the foil and sugar, let it cool on a wire rack, and increase the oven temperature to 425°F. For the apple filling, peel, quarter, core, and slice 5 large Granny Smith apples and 4 large McIntosh apples into ¼-inch thick slices. Toss them with ¼ cup granulated sugar, ½ teaspoon ground cinnamon, and a pinch of salt. Melt 2 tablespoons unsalted butter in a pot over high heat, add the apples, cover, and cook on medium-high for about 10 minutes until tender. Drain the apples, reserve the juice, boil it with ½ cup heavy cream until thickened, then pour over the apples in the crust.

3-Assembling and Baking: Now, prepare the streusel topping by mixing 1¼ cups all-purpose flour, ⅓ cup light brown sugar, and ⅓ cup granulated sugar in a bowl. Add 7 tablespoons melted unsalted butter and toss until coarse chunks form, then sprinkle evenly over the filling. Place the pie on a baking sheet and bake at 425°F for 10-20 minutes until the topping is golden brown and the filling bubbles. Let it cool for at least 2 hours before serving. This method helps avoid a runny filling, as cooking the apples first removes excess moisture.