To make the crumb topping, in a small bowl, mix All-Purpose Flour (3/4 cup), Granulated Sugar (3/4 cup), Vegetable Shortening (1/2 cup) and Ground Cinnamon (1 teaspoon) together with a pastry knife or fork. Combine until crumbly and light.
To make the pie dough, in a separate bowl, mix All-Purpose Flour (2 cup), Salt (3/4 teaspoon), and Vegetable Shortening (2/3 cup) with a pastry knife or fork.
Add the Water (4 tablespoon) a little at a time into the bowl while incorporating into the dough. Add more if needed to reach the right consistency.
Mix the Distilled White Vinegar (1/2 teaspoon) with the Egg (1). Pour egg mixture into dough mixture and combine with your hands until a ball forms.
Roll dough between two sheets of wax paper into the desired size to cover the bottom of your pie dish. A 9 1/2-inch pie dish was used for this recipe.
Place dough into your pie dish and lay flat along the edges. Cut off any excess dough with a knife and discard. Place pie dish in the refrigerator until ready to fill.
To make the pie filling, in a bowl, add Honeycrisp Apple (8 cup), Granulated Sugar (1 cup), Brown Sugar (1/4 cup), Corn Starch (6 tablespoon), Ground Cinnamon (1 teaspoon), Lemon Juice (1 teaspoon), and Vanilla Extract (2 teaspoon).
Preheat oven to 375 degrees F (190 degrees C).
Pour the pie filling in your dough-laden pie dish. Sprinkle on the crumb topping.
Bake the pie for 10 minutes.
Reduce oven temperature to 350 degrees F (176 degrees C). Bake an additional 40 to 45 minutes, or until topping is browned and apples are softened.
Remove from oven to let cool before slicing or putting in the refrigerator for later. Enjoy!