Combine the apples, raisins, sultanas, and cranberries in a large saucepan. Add the orange zest and juice to the apple mixture. Stir in the salt, brown sugar and 1/2 cup apple juice. Bring the mixture to a boil then reduce heat to simmer for 7 to 10 minutes or until apples are tender.
Combine the remaining 2 tablespoons apple cider with the flour. When the apples are tender, stir flour mixture in and cook, stirring constantly until the mixture thickens, about a minute or two. Remove from heat.
Stir in the cinnamon, nutmeg, allspice and ground ginger. Pour the mixture into prepared pie crust. Top with the other crust. Flute the edges. Make 3 slits in the top of the pie to allow steam to escape and sprinkle with cinnamon sugar. (You may also slice the second crust into a lattice crust top, if you prefer.)
Bake for 40 to 45 minutes or until crust is golden brown and the filling is bubbly hot. Serve warm or at room temperature.
Use apple brandy (Calvados or similar) instead of apple cider for mixing with the flour.Use part Grand Marnier + part orange juice.