Par-bake your pie crust! Really, you MUST do this to avoid the dreaded soggy bottom. Again, I'll point you to this video. Erin makes it super easy to follow along! But, if it's tl;dw, scroll to the bottom for her instructions. Preheat your oven to 350.
Whisk together pure maple syrup, eggs, buttermilk, orange juice, and melted butter. Make sure everything's really incorporated! Next, whisk in your flour really, really well. Pour into your pie crust.
Top the custard with your fresh cranberries. So prettyyyy.
Combine orange zest with the brown sugar. Use your fingers to really work it in! Sprinkle evenly over the top of the pie.
Place the pie on a baking sheet, and bake for 40-55 minutes. It should jiggle slightly but not like..an aggressive jiggle. It'll set as it cools!If your crust is getting a bit too brown around the edges, use little pieces of foil to cover them up! Easy peasy. Let pie cool completely. No, really. It has to be completely cool before you cut into it so it doesn't ooze out.
After cooling, slice and serve! We actually like it cold from the fridge. (HOT TAKE I KNOW.)
Cover leftovers tightly with plastic wrap and store in the fridge. Keeps for about two days. After that the cranberries get bitter!