Bacon Caramel Apple Pie

• 8 cup peeled and thinly sliced granny smith apples
• 3 tablespoon flour
• 3 tablespoon crisped and crumbled bacon slices
• 3/4 teaspoon cinnamon
• ½ cup sugar
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/4 teaspoon freshly-ground nutmeg
• 2 cup flour
• 8 tablespoon lard, cubed and chilled
• 8 tablespoon salted butter, cubed and chilled
• 1/2 cup ice water
• 1 teaspoon salt
• 1 cup sugar
• 1/4 cup heavy cream
• 3 tablespoon salted butter
• pinch of salt
• 1/4 cup knob creek bourbon

1. Combine all ingredients then set aside until you prepare your crusts.
2. In the bowl of a food processer, combine the flour and salt and pulse a few times.
3. Next add in the lard and butter, and pulse until the mixture resembles fine crumbs.
4. While continuing to pulse, stream in the water until the dough just comes together.
5. Turn out onto a table, divide in half, wrap and refrigerate for 30 minutes.
6. Place the sugar in a heavy bottomed saucepot over medium heat. Cook for about three minutes, until the sugar is dissolved and is an amber color.
7. Turn off the heat, slowly whisk in the whisky, then cream.
8. Return to a low heat to melt back down if necessary, then whisk in your butter and a pinch of salt. Set aside to cool.
9. To assemble the pie-roll out one half of the crust to fit the bottom of an 8 inch pie tin, with some dough hanging over the edge.
10. Add half of the filling to the bottom crust. Add half of the caramel, then the rest of the apple filling, topping with more caramel. Roll out the second crust, then place on top making sure to tuck in the edges.
11. Whisk together 1 egg with 1 tablespoon of heavy cream then brush it over the top crust. Bake at 350 for 1 hour or until golden brown. Remove from the oven and let set for about 1 hour so the juices can settle.