Ingredients:
For the Crust Crust:
2 ¼ cup flour
1/2 cup frozen butter, cut into equal 1/4 inch cubes
1/3 cup Schaller & Weber Double-Smoked Bacon fat rendered and frozen
pinch of salt
8-10 tablespoons ice cold water

For the filling:
2 tablespoons unsalted butter
2 ½ pounds apples, peeled and cored, then cut into wedges
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3/4 cup plus 1 tablespoon granulated sugar
2 tablespoons all-purpose flour
2 teaspoons cornstarch
2 tablespoons bourbon
1 tablespoon apple cider vinegar

For topping:
1 egg, lightly beaten (to eggwash crust)
2 tablespoons granulated sugar

Directions:
For the Crust:
Cut butter into equal 1/4in cubes and freeze until solid at least one hr
Freeze rendered bacon fat to ensure it is as firm as possible.
Add flour, salt, butter, and bacon fat to a food processor, 
pulse approximately 10 times for 1-2 seconds until butter is integrated 
but not finely ground.

Add ice cold water one tablespoon at a time to the food processor until 
the pie crust begins to forms a ball.
Remove the crust from the food processor, wrap with plastic and 
refrigerate 1 hour. 

For the filling:
Melt butter in a large saute pan set over medium-high heat and add 
apples to the pan. 
Stir to coat fruit with butter and cook, stirring occasionally.
Whisk together the spices, salt and 3/4 cup sugar, and sprinkle this
over the pan, stirring to combine.
Lower heat and cook until apples have started to soften, approximately 5
to 7 minutes.
In a small bowl, whisk together flour & cornstarch, & sprinkle over the
apples. Continue to cook, stirring occasionally, another 3 to 5 minutes.

Remove pan from heat, add cider vinegar, stir and scrape fruit mixture 
into a bowl and allow to cool completely.
Place a large baking sheet on the middle rack of oven and preheat to 425
Put the cooled pie filling into a prepared crust and add top crust. 
Press the edges together, trim the excess, then crimp the edges.
Using a sharp knife, cut three or four steam vents 
in the top of the crust.

Lightly brush the top of the pie with egg wash and sprinkle with 
remaining tablespoon of sugar.
Place pie in oven and bake on hot baking sheet for 20 minutes.
Reduce temperature to 375ºF. Continue to cook until the interior is 
bubbling and the crust is golden brown, about 30 to 40 minutes more.

Cool on a wire rack for at least two hours.