Prepare the crust: Roll out your pie dough into a 12-inch circle. Transfer to a 9-inch deep-dish pie pan, trim edges, and flute or crimp as desired.

Par-bake: Line the crust with parchment and foil. Fill with pie weights and bake at 350°F for 10 minutes. Remove weights and bake 10 more minutes.

Cook cranberries: Combine cranberries and orange juice in a saucepan. Simmer until berries burst, about 4–5 minutes.

Puree: Blend the cranberries, then press through a fine-mesh sieve. Measure 2 cups of the strained mixture.

Make filling: Whisk sweetened condensed milk, egg yolks, cranberry mixture, and orange zest in a bowl until smooth.

Bake: Pour filling into par-baked crust. Bake 30–35 minutes, until nearly set with a slight wobble in the center.

Cool: Let the pie cool on a wire rack for 2 hours.

Chill: Refrigerate for at least 4 hours or overnight for best texture.

Serve: Top with whipped cream, sugared cranberries, or cookie crumbs if desired.