Preheat oven to 425 degrees.
Cook bacon in a heavy-bottomed saucepan on medium-high heat until cooked but not crisp, about 5-6 minutes. Drain and set aside to mix into salted carmel.
Combine the granular sugar, salt, and water in a medium saucepan over medium-high heat, stirring constantly, until the sugar is dissolved. Scrape down any sugar crystals from the sides. Turn the heat down to medium-low and cook without stirring, until the syrup becomes a medium dark amber caramel — about 15 minutes. Remove the pan from heat and immediately stir in the room temperature butter and cold heavy cream. Be careful since the varying temperatures may cause splatter and hot steam. Do not worry if the butter starts to separate — it will come together as the caramel cools. Transfer the caramel to a medium bowl and whisk until the caramel begins to come together. Set aside and mix in crumbled bacon pieces.
Place apple slices in a large bowl. Add salt, cornstarch, and spices and stir to coat apple slices. Add vanilla and lemon juice and ½ cup of salted caramel. Fill pie crust with apple filling.
To prepare crumb topping, combine crumble ingredients a medium bowl with a fork until topping begins to form a crumbly texture. Sprinkle crumb topping over entire pie.
Cover pie loosely with foil. Bake at 425 degrees for 20 minutes. Reduce heat to 375 degrees, uncover pie, and continue baking for an additional 35 minutes.