Process ¾ cups of the flour, the sugar, and salt together in a food processor until combined. Add the butter and shortening and process until a homogenous dough just starts to collect in clumps.

Scrape down the sides of the bowl and add remaining flour. Pulse until evenly distributed.

Add vodka and ice water, mixing until slightly tacky. Shape into a 6-inch round and roll into a 13-inch circle.

Transfer dough to pie plate, trim, and flute edges. Refrigerate for at least 2 hours.

Preheat oven to 350°F. Line pie dough with aluminum foil and fill with sugar. Bake for 40 minutes, then cool on a wire rack.

Peel, quarter, and slice apples. Toss with sugar, cinnamon, and salt. Cook apples until tender for about 10 minutes.

Drain apples, then boil the drained juice and cream until thickened, about 5 minutes. Pour mixture over apples in pie shell.

Combine flour and sugars, drizzle with melted butter, and mix until moistened. Sprinkle over pie filling.

Bake pie until streusel is golden brown, 10 to 20 minutes. Cool to room temperature before serving.