1. Whisk flour, sugar, and salt, cut in butter until pea-sized crumbs form, add ice water until dough forms, chill 30 minutes, roll out, line pie dish, trim edges.

2. Pre-bake crust at 375°F (190°C) for 12-15 minutes with weights, remove weights and bake 5 more minutes, then cool slightly.

3. Simmer cranberries, sugar, and water for 10 minutes until thickened, stir in orange zest, purée half and reserve 1/4 cup, spread remaining layer over crust.

4. Whisk sugar, eggs, heavy cream, vanilla, nutmeg, and salt until smooth, pour over cranberry layer.

5. Bake pie at 350°F (175°C) for 35-40 minutes until edges are set and center is slightly wobbly, then cool completely.

6. Cook sugar and water until amber, whisk in warm cream, butter, reserved purée, and salt until smooth and glossy.

7. Drizzle cranberry caramel over cooled pie, chill 1 hour before slicing, serve with whipped cream or powdered sugar if desired.