Preheat the oven to 350°F (175°C). Roll the pie dough to line a 9" deep dish pie pan. Crimp the edges with a fork or your fingers.
In a large bowl toss together the cranberries, granulated sugar, corn starch, orange zest, cinnamon and ginger. Pour the cranberries into the dough-lined pie plate.
Combine the flour, oats, baking soda, salt, cinnamon, ginger, brown sugar and granulated sugar in a large mixing bowl or in the bowl of a food processor. Mix to combine the ingredients or pulse a few times in the processor.
Toss in the butter and mix with your fingers until the butter bits are no larger than a pea and the dough clumps together when squeezed. If working in a food processor, pulse until the butter is fully combined and the dough begins to form clumps.
Crumble the topping evenly over the cranberry filling.
Place the pie on a sheet tray and bake until golden brown and the fruit in the middle of the pie is actively bubbling - about 1 hour.
Cool completely to set the filling before slicing.