Heat oven to 400°F. Spray 2-quart round casserole with cooking spray. Cook rice as directed on package. Spread rice in bottom and 1 inch up side of casserole.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add celery and onion; cook and stir 5 minutes. Stir in apple; cook and stir 3 minutes. Stir in turkey, gravy, salt and sage. Cook and stir about 3 minutes or until thoroughly heated. Spoon turkey mixture over rice in casserole.
Unroll pie crust over hot turkey mixture. Fold excess crust under and press to form thick crust edge; flute. Cut slits in several places in crust.
Bake about 25 minutes or until crust is golden and filling is bubbly. Serve with cranberry sauce.