For the crust. Chill the shortening in the fridge 15 minutes before beginning. In a large mixing bowl, stir together the flour, sugar, and salt. Cut the chilled shortening into the flour mixture until a coarse meal begins to form. Slowly add the milk and stir until the dough begins to form and come together. Transfer to a lightly floured surface and shape into a 1 inch round disc. Cover with plastic wrap and have set in the fridge for 1 hour or up to overnight.
Preheat the oven to 375 degrees F.
For the streusel. In a medium-size mixing, stir together the sugar, flour, and cinnamon. Cut the chilled butter into the flour mixture until pea-sized chunks of butter are seen. Stir in the water until combined. Cover and place in the fridge until needed.
For the filling. In a medium-size mixing bowl, toss together the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, and cloves until well incorporated. Set aside.
Grease a 9x13-inch baking sheet. Roll the dough out into a rectangular shape, allowing the dough to stretch past the edges of the sheet. Roll dough onto the sheet, pressing the dough out evenly. Cut off excess dough and fold edges under the dough. Crimp the edges around the sheet pan. Fill the prepared crust with the apples and accumulated juices, spreading them out in an even layer. Sprinkle the streusel evenly over the pie. Bake for 35 to 40 minutes or until golden brown and your kitchen is smelling of apple spiced heaven.
For the icing. In a medium-size mixing bowl, stir together the sifted powdered sugar, heavy cream, and melted butter until combined. Drizzle over top of the apple squares while they are still warm and cooling. Serve immediately.
Recipe and photography by Nathaniel Crawford - Terminatetor Kitchen.