Preheat an oven to 350F and spray a glass pie dish with nonstick cooking spray. Set aside.

Use a rubber spatula to mix the pie crust ingredients together in a large bowl. 

Continue mixing until you can form a ball of dough. It may seem as if you need more liquid ingredients but keep pressing the dough flat to incorporate remaining dry ingredients and refrain from adding more yogurt or butter. 

Use a rolling pin to roll the dough as flat as possible. Note: you can make it work without a rolling pin, but you need the crust as thin as possible for a crisp pie crust.

Transfer the dough to the pie dish. Don't worry about transferring it in one piece. I transferred half to the center and used the remaining half to fill in the sides. Make sure there are no gaps in the bottom or around the edges, and the crust should go to the top of your dish around the edges. Use your fingers or the backside of a spatula to ensure the bottom is flat and even. 

Melt the butter for the apple crisp before adding the pecans, oats, apple pie spice, and honey. Stir until everything is evenly mixed. 

Open the cans of apple pie filling and add to the crust. 

Add the crisp topping. 

Bake for 35-45 minutes or until the edges are golden brown and the bottom is fully cooked (should be slightly brown as well - no soggy bottoms). Allow the pie to cool completely before slicing or the pie filling may slide a bit.