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Preheat oven to 350F
Grease a 9" springform pan
In a bowl combine cranberries, walnuts and sugar. Toss well and pour into your pan. Spread evenly and pat down a bit
In a medium bowl, combine butter and sugar and mix well
Add eggs one at a time and then vanilla and zest
Add the flour and salt. Mix until smooth
Carefully spread batter gently over the cranberry/walnut mixture until all areas are covered
Place springform pan on a parchment paper lined baking sheet and bake for 30-35 minutes
Let it sit for 15 minutes
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
Gently invert onto a plate
Slowly remove the bottom of the pan from the top of the pie, using a butter knife to guide the topping away from the pan if necessary