Place the apples in a large bowl and sprinkle first with lemon juice, then sugar and Ras El Hanout. Stir well to coat the apples thoroughly and allow them to sit for 1-3 hours.

While the apples are macerating, combine the cranberries and currants with the liquor in another bowl and allow them to soak, stirring occasionally.

When you are ready to assemble the pie, preheat the oven to 425 degrees and line a pie tin with one crust and set aside.

Add the cornstarch and orange zest to the apple mixture and combine well. Add the cranberry/currant mixture and stir again.

Transfer the filling to the pie tin. Roll out the second crust and make a few small cutouts for venting, small leaf shapes are fun if you have little cutters.Put the second crust on top and crimp the edges. Brush the pie with milk and sprinkle sugar over the top. Feel free to decorate with leaf cut-outs. 

Bake at 425 degrees for 15 minutes, then turn the oven down to 350 degrees. Bake for an additional 50-80 minutes, until the apples offer no resistance when pierced. If your crust begins to brown too quickly before the apples are done, tent the pie tin with foil. If you have a pie crust shield available, that is helpful as well.