Preparation / Directions:
1. In a large skillet over medium heat, cook bacon until most of the fat has melted, about 2 minutes. Add onions and cook, stirring, until tender and well browned, about 8 minutes.
2. Add ground pork; break it up with a fork as it cooks until no traces of pink remain, about 4 minutes. Stir in apples, thyme, salt, pepper, and nutmeg; remove from the heat; transfer to a shallow dish and cover and refrigerate until cooled, about 15 minutes.
3. Line the bottom of a 9-inch pie plate with one of the crusts. Add the pork and apple filling, spreading it in an even layer. Place the remaining crust on top. Pinch and crimp the edges together, according to the package directions, Make several slits in the top crust.
TO BAKE AND SERVE IMMEDIATELY: Preheat oven to 400 degrees. Bake the pie for 30 to 35 minutes, or until the crust is golden and the filling is bubbling.
TO REFRIGERATE FOR UP TO TWO DAYS BEFORE BAKING AND SERVING: Wrap and refrigerate the unbaked pie. When ready to bake and serve, unwrap and proceed as above, adding about 10 minutes to the baking time.
TO FREEZE FOR UP TO THREE MONTHS BEFORE BAKING AND SERVING: Wrap the unbaked pie tightly in foil and freeze. When ready to bake and serve, unwrap and bake the still frozen pie as above, adding 25 to 30 minutes to the baking time. (Cover the top loosely with foil towards the end of the baking time if it starts to become too browned.)
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