In a large mixing bowl, combine flour, sugar, and salt. Cut in cold butter using a pastry cutter until the mixture resembles walnut halves. Gradually add in cold water and apple cider vinegar, mixing until the dough just comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 2 hours.

Once chilled, roll out the dough on a floured surface into a large circle. Transfer to a pie plate, pressing gently into the bottom and sides. Refrigerate for 10 minutes, then preheat your oven to 400°F. Blind bake the crust for 12-15 minutes until golden brown.

In a medium bowl, whisk together the apple butter, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, and cloves until smooth. Pour this mixture into the cooled crust, ensuring an even layer.

Combine oats, brown sugar, flour, and cinnamon in a mixing bowl. Cut in cold butter until crumbly. Set aside.

Sprinkle the oat topping evenly over the filling. Preheat oven to 375°F and bake for 35-45 minutes, or until the topping is golden brown and the filling is set.

After baking, remove from the oven and let cool at room temperature for about an hour. Refrigerate for 2 hours before serving.