In a food processor, blend flour, sugar, and salt for a few seconds.

Add butter and blend for 5-7 seconds.

Transfer the dough to a bowl, add water and vodka, then mix with a spatula until homogeneous.

Place the dough on a floured surface, knead until smooth, and roll it out into a circle large enough for the baking dish.

Line the baking dish with the dough, prick the surface with a fork, trim the excess, and chill in the fridge for at least two hours.

Preheat the oven to 180°C, cover the dough with foil, weigh it down with beans or chickpeas, and bake for 40 minutes.

Clean and dice the apples, then mix with sugar, cinnamon, and salt.

In a pot, melt butter, add the apple mixture, cover, and cook on medium heat for about ten minutes.

Strain the cooked apples to drain excess liquid, reserving it in a bowl. Combine with liquid cream and return to the pot, cooking until thickened.

Spread the cooked apples over the baked crust and pour the cream mixture on top.

Mix all topping ingredients in a bowl until creamy.

Evenly sprinkle the topping over the apple filling.

Bake the pie for 15-20 minutes until golden brown.

Remove from the oven and serve at room temperature.