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