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Combine apples, 1 cup sugar and salt in a colander set over a large bowl. Let sit tossing occasionally until apples release their juices about 30 mins. Press on apples gently to extract juice. If apples are dry I just use regular apple juice but you will need ¾ cup juice for the glaze. Set aside.
Heat oven to 350 degrees. Pulse crackers and remaining sugar in a food processor until finely ground. Dust work surface with cracker crumbs and spread out your dough piecing together to form a 19 x 14 inch rectangle. Transfer to a 18 x 13 rimmed baking sheet. Patch the pastry if it has torn. Brush the dough with butter and repeat rolling process with top crust.
Toss apples with tapioca, lemon juice, and cinnamon and arrange evenly over bottom crust, pressing lightly to flatten. Place top crust very carefully over top of apples and press the 2 crusts together. Trim off any excess dough. Use fork to crimp edges. Pierce top of pie with fork at 2 inch intervals.
Bake until pie is golden brown and juices are bubbling about 1 hour. Let cool 1 hour.
While pie is cooling simmer apple juice in a saucepan over medium heat until syrupy and reduced to ¼ cup....about 6 mins. Stir in lemon juice and butter and let cool. Whisk in icing sugar and brush glaze over warm pie. Let cool another hour and serve.