Per usual, I didn’t jot down exactly what I used, but I think that I can replicate the amounts with some measure of precision.
Use any crust that you like, or this one from Martha Stewart. (It’s what I used.) Put it into a pie tin, work it into the bottom. Trim any extra and then finish the crust as you like. I folded mine under and pinched it together between my thumb and forefinger.
Combine about six cups of apples (I like McIntosh) with 1/4 – 1/2 cup of thinly-sliced, crispy bacon. (I use a little lemon juice to keep the apples from browning while I work with them. It’s up to you.) Stir in a mixture of 3/4 cup sugar, 3 tablespoons flour, and 1/2 teaspoon cinnamon. Add this to the prepared pie crust.
Put on a baking sheet and into a preheated 375° F oven. Cook for 30 minutes.
Meanwhile, combine 1 cup flour, 6 tablespoons cold butter, 1/3 cup light brown sugar, and 1/2 teaspoon salt in a food processor, pulsing until coarse. Keep in fridge until pie is ready.
Add crumb mixture to pie and put back in oven. (Note: You could alternately sprinkle about 1/2 cup of finely shredded Cheddar cheese over pie before adding crumb mixture, for a gooey inside.)
Cook pie for approximately 30 minutes or until bubbling. After cooling a bit, serve with shredded Cheddar cheese and crispy bacon bits.