Apple Pie
Makes one 9 1/2- or 10-inch pie

For the pastry:
In a food processor or medium bowl, mix the flour, sugar and salt briefly. Add the butter and shortening and cut the ingredients together until crumbly. Combine the vinegar and water; add to the mixture, mixing briefly. If necessary, add just enough cold water for the dough to come together. Gather it into a ball; then wrap in plastic wrap and chill for at least 1/2 hour.
On a lightly floured surface, roll the dough out fairly thin into a neat circle. Fit it, without stretching, into a buttered deep 9 1/2- or 10-inch pie pan. Form a high fluted border. Chill the pie shell.

For the filling:
Peel, quarter, and core the apples. And slice them into a large mixing bowl, tossing them with the lemon juice to prevent darkening. In a small bowl, stir together the sugar flour, cinnamon, cloves, nutmeg, and salt. Sprinkle this mixture over the apples and toss to coat.
Preheat the oven to 375°F.

For the topping:
In a food processor, or using two knives or your fingers, cut together the flour and butter, leaving the butter in pieces about the size of a nickel. Mix in the brown sugar, then the pecans. Refrigerate the mixture.
Scatter the apple mixture into the crust, mounding it in the center. Place in the oven; place a sheet of aluminum foil on the rack below to catch any drips. Bake for 25 minutes.
Raise the oven heat to 400°F. Scatter the topping over the apples, covering them completely and pressing gently to adhere. Bake until the topping is nicely browned, 25 to 30 minutes longer. Cool the pie on a wire rack; serve at room temperature or lukewarm.