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1. Divide the pie dough into two pieces. Shape each piece of dough into a rectangle, cover it, and chill for an hour. Take the first piece of pastry out of the fridge, and put it on a piece of floured parchment paper on top of your work surface. Generously sprinkle the dough with animal cracker crumbs. Roll it into a large rectangle a bit larger than the pan you are using (I used a quarter sized sheet pan - make sure the pan that you use has rims). Put it into the bottom of your pan. Trim the dough to fit the pan and patch the corners with excess dough if needed.
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2. Take the second piece of chilled dough, sprinkle with animal cracker crumbs and roll the dough out on well floured parchment paper to a size that's big enough to cover the top of the pan. Chill the prepared crust that's in the pan and the top crust in the refrigerator while preparing apples. Preheat oven at 350 degrees F.
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3. Core, peel, and slice apples. Toss apples in a large bowl with sugar, salt, cinnamon, tapioca, and lemon juice.
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4. Layer the apples into the prepared pan. Lay the top crust over and trim excess dough. Press the edges of the bottom and top crust together, then use a fork to crimp and seal the outside edge of pie. Then use a fork to pierce the top of the pie at 2-inch intervals. Brush top crust with egg white and sprinkle with some granulated sugar. Bake until pie is golden brown and juices are bubbling, about 1 hour. Transfer to a wire rack and let cool in the pan for 1 hour.
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5. For glaze, stir with a fork the confectioners' sugar and the thawed apple juice concentrate until well combined. Drizzle glaze evenly over warm pie. Let pie cool completely, at least 1 hour longer. Cut and serve.
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Make Ahead Tips:
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Days/weeks ahead: Make pie dough, roll the bottom dough out and fit it in pan, cover well and freeze. For top dough, roll it out on parchment paper, lay it on cookie sheet, cover well with plastic and freeze until needed.
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Up to three days ahead: core and peel the apples, then dip them in a salt water solution (2 cups of water to 1 1/2 teaspoon table salt). Then allow them to drain in a colander, do not rinse, and store the apples in Ziplock baggies and refrigerate until ready to slice and assemble the pie.
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1 day prior: The pie can be made up to 24 hours in advance and refrigerated. Bring to room temperature before serving.
