Roll out pie dough into a 12-inch circle and fit into a 9-inch deep-dish pan; trim edges and flute or crimp.

Line with parchment and foil, add pie weights, and pre-bake at 350°F for 10 minutes; remove weights and bake another 10 minutes.

Cook cranberries with orange juice until they burst, puree, and strain through a fine mesh; measure 2 cups.

Whisk cranberry mixture with sweetened condensed milk, egg yolks, and orange zest until smooth.

Pour filling into pre-baked crust and bake at 350°F for 30–35 minutes until center is slightly wobbly.

Cool on a wire rack for 2 hours, then refrigerate at least 4 hours or overnight before serving.