1. Make the Ginger Pastry Crust

1. In a bowl, combine the flour, crushed gingersnaps, ground ginger, and salt.
2. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough holds together.
4. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

2. Prepare the Cranberry Layer

1. In a saucepan over medium heat, combine cranberries, sugar, and water.
2. Cook until cranberries burst and the mixture thickens (about 8–10 minutes).
3. Stir in orange zest, then set aside to cool slightly.

3. Prebake the Crust

1. Preheat oven to 375°F (190°C).
2. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan.
3. Press into the pan, trim edges, and prick the base with a fork.
4. Line with parchment paper and fill with pie weights or dried beans.
5. Bake for 12 minutes, remove weights and parchment, then bake 5 more minutes until lightly golden.

4. Make the Custard

1. In a bowl, whisk together sugar, flour, eggs, cream, vanilla, and salt until smooth.

5. Assemble the Pie

1. Spread cranberry mixture evenly over the baked crust.
2. Pour custard filling over the top.

6. Bake

1. Reduce oven temperature to 350°F (175°C).
2. Bake for 35–40 minutes, or until the custard is set but slightly wobbly in the center.

7. Cool & Serve

1. Cool completely before slicing to allow custard to firm.
2. Serve as-is or with lightly sweetened whipped cream.