In a small saucepan, stir together the apple cider, dates, cornstarch, ginger, and lemon rind. Bring to a boil over moderate heat, stirring constantly. Cook for 2 minutes or until mixture is thickened, stirring constantly. Remove from heat.
Line a 9-inch (22.5 cm) pie plate with 1 of the pie crusts. Trim crust even with edge of pie plate.
In a large bowl, stir together the sugar and flour. Add the apples. Toss until apples are coated.
Spoon the apple mixture into crust. Spoon the cider mixture over apple mixture.
Cut slits in the remaining pie crust. Place on top of cider mixture.
Trim top crust to 1/2 inch (1 cm) beyond edge of pie plate. Fold top crust under bottom crust and crimp edge. Sprinkle with a little additional sugar.
Bake for 40 to 45 minutes or until apples are tender and crust is golden. If the edge of the crust seems to be browning too quickly, cover with foil.