For the Crust:
Preheat your oven to 350 degrees.
Whisk the flour, rolled oats, brown sugar and salt together in a large bowl. Add the oil and mix well. Add the water and stir just until the mixture comes together. Knead it once or twice to gather up all the dry ingredients. Add a few drops more of water if needed. Divide in half and form into 2 flattened discs. Chill until ready to use.
For the Filling:
Toss the apples with the honey, flour and cinnamon.
Flour your hands, the work surface, the roller and the dough then roll one pastry disc out into a 12-inch round and fit it into an 8-inch pie plate. You may find it easy to fold the disc into quarters than pick it up and unfold it over the pie plate. Add the apples.
Roll out the other disc into a 12-inch round and place over top of the apples. Trim and seal edges of pie and poke 3 or 4 vent holes into the top of the pie so that steam will be released and not blow out the crust. Place onto the bottom rack of the oven and bake for 1 hour, until crust is golden and juices are bubbling.
For the Topping:
Whisk the yogurt and maple syrup together and serve with the pie.
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