In a small bowl, combine the water and sour cream; set aside.

In a large mixing bowl, stir the flour, sugar and salt together. Scatter the shortening over the flour, then use a cheese grater to grate the butter on top. Using a fork or a pastry blender, cut the mixture together until it resembles coarse crumbs. Add the sour cream mixture and use a stiff rubber spatula to stir and press the dough together until it forms one big mound. If dough is still too dry and doesn’t hold together, add another tablespoon of water.

Turn the dough onto a piece of plastic wrap and flatten into a 5-inch disk. Wrap tightly and refrigerate for at least one hour.

Once chilled, roll the dough out into a 12-inch circle and fit into a greased 9-inch pie plate. Trim, fold, and crimp the edge of the dough. Cover with plastic wrap and place in the freezer for 15 minutes until chilled and firm.

In a medium bowl, combine the flour, brown sugar, pecans, oats, cookie crumbs, and cinnamon. Using a fork or pastry cutter, cut the softened butter into the dry ingredients. Once halfway incorporated, use your hands to squeeze the ingredients together, until a moist crumb forms; set aside.

In a medium saucepan, stir the brown sugar, honey, and butter over medium-high heat until mixture begins to boil and foam. Let the mixture bubble for 2-3 minutes. Reduce the heat to low and stir in the cream. Increase heat to medium and cook for another 2-3 minutes or until the sauce is smooth and glossy. Remove from heat and cool. Sauce will thicken as it cools.

In a large skillet pan, toss the apple slices with the lemon juice; set aside. In a medium bowl, whisk the sugar, flour, spices, and salt together. Add the sugar mixture to the apples and toss to coat.

Place skillet on stove over medium heat and cover with a lid. Cook apples for 15-20 minutes, stirring every 3 minutes or so, replacing the lid between each stir. Once apples are fork tender, remove from heat and immediately pour into a colander set in a bowl. Allow apples to drain for 15 minutes. Discard juices.

Bake at 425ºF for 15-20 minutes, or until topping is golden brown. Cool pie on a wire rack until it reaches room temperature. This should take 3-4 hours. Please do NOT rush the cooling process.