Don’t worry about this pie turning out too sour, the sweet, smooth filling has just the right amount of cranberry kick.
Preheat the oven to 375 degrees F. Line a pie plate with the pastry dough rolled to about a 1/4 inch thick. Line the dough with parchment paper and fill with pie weights. Bake the pie crust for about 20 minutes or until golden brown. Then, remvoe the pie weights and bake for 5 more minutes to crisp the bottom of the pie shell.
While the pie crust is baking, combine the gelatin powder with 1/2 cup of cold water. Allow the gelatin to sit for about 5 minutes or until softened. In a seperate pan, combine the cranberrries, sugar, jelly, liquer, and orange peel. Cook on low heat for about 15 minutes. If the mixutre is overcooked it will become watery. When the cranberries are soft but not bursting, remove the pan from the heat. Allow to cool for about 5 minutes, and then stir in the gelatin mixture.
Once the mixture has completely cooled, pour the cranberry mixture into the pre-baked crust. Chill for at least one hour before serving.