CRUST: In a food processor, add flour, sugar and salt and pulse to combine. Add butter, cut into 1 inch pieces, and pulse until it looks like coarse meal with no large chunks remaining. Add vinegar and water and pulse until the dough starts to come together. Place on floured surface and knead until all flour is incorporated, it won’t be smooth. Divide in half and pat into two flat disks about 1 inch thick. Wrap in plastic wrap and refrigerate for at least 2 hours.
Partially pre-bake one pie crust. To partially bake the pie crust place it in the pie pan, crimp the edges and refrigerate for 30 minutes. Remove and prick the sides and bottom with a fork. Place in the freezer for 10 minutes. Line with 2 pieces of aluminum foil covering the edges and add pie weights. Preheat the oven to 425º and place a baking sheet in the oven. Once preheated, add the crust to the hot baking sheet and bake for 20 minutes until the edges are set but not browned. Remove the pie weights and bake for an additional 3 minutes. Once cool, refrigerate until ready to use.
Preheat oven to 425º. Place a rimmed baking sheet on the bottom rack.
STREUSEL: Combine flour, brown sugar, white sugar and salt. Add butter pieces and rub it into the flour mixture with your fingers until it is chunky. Chill until ready to use.
Peel and shred an apple on the large holes of a box grater. Add to a large bowl with pitted and cut cherries, lemon juice, brown sugar, potato starch, cinnamon and bitters. Mix together and pour into the cold pie crust.
Sprinkle streusel over the cherry mixture and place the pie on the hot baking sheet. Bake for 20 minutes on the lower rack of the oven then reduce the temperature to 375º and move the pie to the middle rack. Continue to bake until the juices are bubbling, about 30 minutes. If the crust and streusel are brown, loosely cover with aluminum foil for the rest of the cooking time. The top and crust should be golden brown.