Combine flour, sugar, and salt in a large bowl.
Cut in shortening and butter using a pastry blender or fork, until it looks evenly lumpy, with lumps the size of a small pea.
In a separate bowl, mix egg, water, and vodka together until combined. Pour into flour all at once and blend with a fork until dough forms a ball.
Evenly divide into two pieces, form them into disks, wrap and seal in plastic wrap; refrigerate for at least an hour, if not overnight.
Once dough is chilled, preheat oven to 450F.
Roll out one disk and press it into a pie pan (traditional glass, ceramic or cast iron skillet(s). Do not prick the bottom with a fork! You do not want to make holes in it. Place it into the 450F oven for just 5 - 7 minutes, or until the bottom just begins to puff up and form "bubbles" and hints at turning brown. Do not take your eyes off of it! This will happen quickly. Remove from oven and fill with apple filling (see below). NOTE 3.
Roll out the second disk, lay over top of the apples. Cut holes into the top crust to allow steam to escape. Fold edge to fit and press down gently. Don't worry if it does not fully seal, since the bottom crust has been par-baked. It will meld slightly as the pie bakes. Sprinkle the top with sugar, if desired.
Bake at 450F for 15 minutes. Reduce heat to 375F and bake for another 35 minutes or until beautifully browned. Remove from oven to cooling rack. Yum!