Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.

In a large skillet over medium heat, add olive oil. Add diced bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the skillet.

Add sliced onions to the skillet and sauté until softened and translucent, about 5-7 minutes.

Add sliced apples and cook for another 5 minutes, stirring occasionally, until slightly softened.

Pour in the dry cider, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the liquid has mostly evaporated, about 5-7 minutes.

Remove from heat. Stir in the cooked bacon, salt, and black pepper. Let the filling cool slightly.

Line the pie dish with one sheet of pie crust. Pour the cooled filling into the crust, spreading it evenly.

Place the second pie crust over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.

Brush the top crust with the beaten egg wash for a golden finish.

Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, cover edges with foil.

Let the pie rest for 10-15 minutes before slicing and serving.