Gingersnap Crust

2 cups crushed gingersnap cookies
1 stick unsalted butter, melted
¼ cup granulated sugar

Apple Filling

4 to 5 medium Granny Smith apples--peeled, halved and cored
Juice of 1 large lemon (about 2 tablespoons)
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon freshly grated or ground nutmeg
⅓ cup granulated sugar
2 tablespoons all-purpose flour

Bacon-Streusel Topping

6 strips applewood-smoked bacon
1 cup all-purpose flour
1 cup light brown sugar
1 stick unsalted butter, chilled and cut into ¼-inch cubes