Combine the cranberries and sugar in a large bowl. Let sit for 1 hour.
Adjust the oven rack to the lower third position and heat to 450°F.
Add the orange juice, flour, ginger, salt, orange zest, and vanilla to the cranberries. Stir until well combined.
Transfer mixture to a medium saucepan and cook over medium heat, stirring constantly until thickened, about 3 minutes.
Pour the filling into the cold crust and place the pie on a rimmed baking sheet.
Bake for 10 minutes then reduce the temperature to 350° and bake for 20 minutes, until the filling is bubbling. Cover the edges with a pie shield or aluminum foil if they become too brown during baking.
Transfer to a wire rack and cool at least 4 hours before slicing