Instructions:
Combine apple slices, tapioca and lemon juice in a
9x13 inch glass baking dish. Stir in cinnamon,
1-1/4 cup sugar and a dash of salt.
Let stand 15 minutes to soften tapioca, stirring
occasionally. Meanwhile, mix flour and salt in another bowl. Cut in
shortening until it resembles coarse crumbs. Stir in ice water
lightly with a fork until dough just holds together.
Preheat oven to temperature 375°F. Shape dough into a
5x7 inch rectangle. Place on a lightly floured work
surface and roll out to about 10x14 inch using a floured
rolling pin. Place dough over apples. Trim edge,
leaving at least 1 inch overhang. Fold overhang under and
make a fluted edge. Cut 3 slits in crust. Brush top of crust with water and
sprinkle with remaining sugar.
Bake 55 minutes or until bubbly and crust is
golden. Cool on wire rack.
