Remove the crusts from the box and let sit at room temperature.
In a large skillet over medium heat, cook the bacon until it begins to brown, about 5 minutes. Add the onions and sauté until tender and golden, about 10 minutes.
Add the ground pork. As it cooks, break it up with a spatula or wooden spoon, cooking until no traces of pink remain, about 5 minutes. Stir in the apples, thyme, salt, pepper and nutmeg.
Transfer the pork mixture to a shallow bowl, cover and refrigerate until slightly cooled, about 15 minutes.
Heat the oven to 400 degrees.
Line the bottom of a 9-inch pie plate with one of the crusts. Add the cooled pork and apple filling, spreading it in an even layer. Place the remaining crust on top, then pinch and crimp the edges together. Make several small slits in the top crust for venting.
Bake the pie for 35 to 45 minutes, until the crust is golden and the filling is bubbling.