Preheat the oven to 400°.
Dough: Add the flour, butter, bacon fat, salt and sugar to a food processor and pulse on high speed while drizzling in the water until it becomes like a meal. Note: you may need a bit more water.
Divide the dough in half, wrap in plastic and chill for 20 minutes
Filling: Combine all of the ingredients together in a large bowl and mix thoroughly. Chill in the refrigerator until ready to use.
Remove the dough from the refrigerator and add to a clean surface dusted with flour and roll out each dough with a pin until they are each 1/8” thick.
Transfer 1 of the rolled-out doughs to a fluted 9” pie pan and form completely. Cut off and discard, and excess.
Add the chilled apples to the pie pan and flatten out to level.
Add the other rolled out dough to the top and form it to the other pie dough pinching it on the outside edges. cut off and discard any excess
Brush the top of the pie with the whisked egg completely coating it. Optionally sprinkle on sugar.
10. Cut 4 slits in the center of the pie and bake at 400° for 30 minutes. Turn the heat down to 375° and bake for 30 minutes.
11. Cool completely to room temperature and serve with ice cream and caramel.