Apple Butter Pie

Crust

1. Step 1In a large bowl, whisk flour, granulated sugar, and salt. Add butter and rub into dry ingredients with your hands until butter is the size of walnut halves, making sure to toss and keep butter coated in flour. Add water and vinegar and toss to combine. Add more water 1 tablespoon at a time, if needed, until dough comes together when squeezed, is moist, and easily holds together, but isn’t wet and sticky.
2. Step 2Form dough into a smooth disc and cover with plastic wrap. Refrigerate at least 2 hours or up to 3 days (or freeze up to 1 month).
3. Step 3Let dough sit at room temperature 5 to 10 minutes. On a lightly floured surface, roll dough to a 12" round. Unfurl into a 9" pie plate and gently press dough into bottom and up sides of pan. Refrigerate until cold, about 10 minutes. 
4. Step 4Trim edges, leaving a 1" overhang. Tuck edges underneath so they’re flush with edge of pie plate, then crimp edges. Refrigerate until cold, about 15 minutes more. 
5. Step 5Preheat oven to 400°. Place parchment in dough and fill with pie weights or dry beans. Place pan on a baking sheet. 
6. Step 6Bake crust until lightly golden, 12 to 15 minutes. Remove parchment and weights.

Topping

In a large bowl, mix oats, brown sugar, flour, granulated sugar, and cinnamon. Add butter and rub into oat mixture with your hands until butter is pea-sized and topping holds together when squeezed.

Filling

1. Step 1Reduce oven temperature to 375°. In a large bowl, whisk apple butter, milk, and eggs until smooth. Add cinnamon, vanilla, cloves, and nutmeg and whisk to combine. 
2. Step 2Pour filling into crust; smooth top. Crumble topping all over filling. 
3. Step 3Bake pie until slightly jiggly in the center and topping is golden brown, 35 to 45 minutes. Let cool to room temperature, then refrigerate until chilled, at least 2 hours or up to overnight.