Pie Crust: Stir flour and salt together in a large bowl. Cut in the shortening with a pastry blender or fork until small crumbs form. *Whisk egg and add half of it to the dough. Add the vinegar and water. Stir until dough starts to come together, adding more ice cold water by the Tablespoon if needed. Empty dough onto clean surface and use hands to shape dough into a flat disc. Wrap in plastic wrap and place in the refrigerator.

Apple Filling: Combine sliced apples, lemon juice, both sugars, cornstarch, cinnamon, nutmeg and salt in a large bowl. Stir well. Let macerate (release juices) at room temperature for 30 minutes.

Streusel Topping: Combine all streusel ingredients in a bowl. Cut butter with a pastry blender or fork until crumbly. May use hands to incorporate butter better. Refrigerate until ready to use.

Remove pie crust from refrigerator. Sprinkle work surface with flour and roll pie crust from the center outwards, rotating pie crust and adding more flour as needed to keep from sticking to the counter. Roll dough into a large circle about 1/4-inch thin. Gently fold in half. Lift crust and place it in a DEEP 9-inch pie dish. Unfold crust and use hands to fit the crust to the shape of the pan. Cut off or tuck excess crust underneath and crimp the edges.

Preheat oven to 350 degrees Fahrenheit.

Pour apples into a strainer and capture the liquid, about 1/2 cup. In a saucepan, combine the liquid and 2 Tbsp butter. Stir constantly over medium heat until mixture thickens. Cool slightly. Add apples to the prepared pie crust, and pour sauce over the apples.

Sprinkle the top of the apples evenly with the prepared streusel. May pat flat with hand to solidify layer, if desired.

Bake at 350˚F for 60-75 minutes until crust is brown and filling bubbles in the center. Cover with foil if crust browns before filling bubbles in the center. *TIP: Place a baking sheet on the rack below the pie to catch any syrup that may bubble over if the pie shell is particularly full.