Heat the oven to 350°F. In a large bowl, cut the shortening into the flour and salt with a pastry cutter until it looks like coarse crumbs. Add 1 tablespoon of cold water, and another if needed as you fold and knead, until the dough holds together in a tight ball.

Roll the dough out on a floured surface wider than your pie pan, lay it in the greased pan, trim the excess, pinch or fork the edge and press the dough into the sides and bottom. (This makes one thick crust or two thin ones.)

Peel the apples and cut the sides off in a square around the core, then cut into bite-sized pieces. Toss with the tapioca, sugar and cinnamon until coated and pour into the crust.

Cut the butter into the flour, brown sugar and cinnamon until crumbly. Shape the crumbles over the apples with your hands, filling every nook.

Bake about 1 hour, until the edges are crisp and the filling bubbles. Cool 15-20 minutes so the juices set, and serve with vanilla ice cream.