A one crust apple pie with a buttery-cinnamon infused crumble topping.
Cut shortening and flour together with a pastry cutter in a large mixing bowl until the texture resembles coarse cornmeal. Do not overmix. Add-in water, vinegar, egg, and salt. Mix until just combined. Roll into a large ball and cut dough into two balls. Place each ball in saran wrap and flatten slightly with the palm of your hand. Place one crust in the refrigerator for 1 hour. The other one can be frozen. Meanwhile, combine apples, sugar, and spices in a large mixing bowl. Set aside. Combine butter, sugar, flour, and spices in another mixing bowl using a pastry cutter until butter is peas sized and the mixture is the texture of crumbs.
Preheat oven to 400. Remove pie dough from the refrigerator and roll out on a well-floured surface. Keep turning the dough to avoid sticking. Roll out to a 12-inch diameter about 1/8" thick. Place in pie tin-and crimp edges. Pour pie filling into crust. Sprinkle with crumb topping. Bake for 10 minutes. Then turn the oven temperature down to 350 and bake for 55-60 minutes or until apples are tender and topping is golden brown.