In a medium bowl stir together 1 1/4 cups flour and 1/4 tsp. salt. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Using a fork, stir in sour cream and oil until combined. Sprinkle with the water, tossing until moistened. Gather pastry into a ball, kneading gently just until it holds together (mixture may appear crumbly). Wrap in plastic wrap and chill 1 hour.
Preheat oven to 375 degrees F. In a medium bowl beat cream cheese, 1 Tbsp. of the honey, 1 Tbsp. flour, and 1/8 tsp. salt with a mixer on medium until combined. Stir in 1 of the eggs, just until combined.
Roll pastry between two pieces of parchment paper into a 14-inch circle; discard top paper. Slide remaining paper with pastry onto a baking sheet. Spread center of pastry with cream cheese mixture, leaving outer 2 inches uncovered. Arrange apples on cream cheese mixture. Fold uncovered pastry over filling, pleating as needed. Lightly beat remaining egg; brush over top and sides of pastry.
Bake 30 to 35 minutes or until apples are tender and crust is golden. Cool on a wire rack. If desired, drizzle with remaining 1 Tbsp. honey and/or dust with cinnamon.