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IF YOU ARE MAKING YOUR OWN CRUST: PREPARE recipe for single crust pie.
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Roll out and place in 9-inch pie plate.
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Press to fit without stretching dough.
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Trim even with pie plate.
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Flute edges.
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Heat oven to 375degrees F.
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FOR THE CRUMB TOPPING: MIX flour, brown sugar, cinnamon and gingersnap crumbs.
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Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs.
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Stir in almond pieces.
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SPRINKLE 1 cup crumb topping in bottom of unbaked pie crust.
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Reserve remaining crumb topping.
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FOR THE APPLE FILLING: COMBINE 1 cup flour, brown sugar, cinnamon and salt in large saucepan.
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Stir in apple slices.
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Cook over medium heat for 8 minutes, stirring occasionally, until mixture starts to thicken.
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Remove from heat.
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Stir in caramel topping, yogurt and flour.
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SPOON filling into prepared pie crust.
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Sprinkle top with remaining crumb topping.
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Place pie plate on cookie sheet to handle easier.
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BAKE 50 minutes or until browned and apples are tender.
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Cover crust with foil last 10 minutes if it browns too quickly.
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Cool.
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SERVE with ice cream.
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Add a dollop of whipped cream or drizzle with additional caramel topping, if desired.
