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Preheat oven to 350F.
Grease a 9" springform pan.
In a bowl combine cranberries, walnuts and ½ cup sugar. Toss well and pour into your pan. Spread evenly and pat down a bit.
In a medium bowl, combine ¾ cup melted butter, ¾ cup sugar and mix well. Add eggs one at a time and then vanilla and zest. Add the flour and ¼ tsp salt. Mix until smooth. Batter is very thick, so carefully spread batter gently over the cranberry/walnut mixture until all areas are covered. I used an offset spatula and I find it easier when I dip it in hot water… it makes it glide easier.
Place springform pan on a parchment paper lined baking sheet and bake for 30-35 minutes.
Let it sit for 15 minutes. Being very gentle, go around the perimeter of the pan with a butter knife, gently breaking the seal of the pie and the pan. Slowly, release the side of the pan and remove the ring. Let the pie sit for another minute. Then gently invert onto a plate. As you slowly begin to remove the bottom of the pan from the top of the pie use a butter knife to guide the topping away from the pan, if necessary.