Preheat the oven to 475°. In a large skillet, melt the butter over medium; reserve 1 tbsp. melted butter in a small dish. Add the apples, cranberries, sugar, flour, orange zest, juice and cardamom to the skillet; increase the heat to medium-high and cook, stirring often, until the cranberries burst and the mixture is very thick, about 5 minutes. Stir in the ginger. Spread filling on a rimmed baking sheet. Refrigerate until cold, about 30 minutes.
On a lightly floured surface, roll out each crust to a 6-by-15-inch oval. (If using store-bought crusts, roll out to 15-inch-long ovals; trim sides to 6 inches wide.) Transfer 1 crust to a parchment-lined baking sheet. Mound the filling down the center, leaving a 1 1/2-inch border. Brush the border with water. Place the second crust on top; press the edges to seal (they will not match up); fold the bottom edge over and crimp decoratively. Brush top with the reserved melted butter; sprinkle generously with raw sugar. Cut 1-inch slits in a herringbone pattern on the top crust.
Bake the pie until crust begins to turn golden, about 8 minutes. Reduce the oven temperature to 375°; bake until the crust is deep golden brown and the filling bubbles through the slits, about 20 minutes longer.
Let cool on the baking sheet 10 minutes. Transfer, on the parchment, to a rack; let cool 10 minutes. Run a knife around the edges to release it from any juices stuck to the parchment. Serve at room temperature.