Cranberry Chess Pie
Preheat oven to 375F for baking. In a medium-sized bowl, whisk together the sugar, melted butter and salt. Add the eggs one at a time, beating until smooth after each addition. Stir in the flour, then the buttermilk, vinegar and orange zest, mixing well, then stirring in the cranberries. Scrape the mixture into a partially-baked pie shell.
Bake the pie until the top is lightly golden brown and domed, and the filling is firm, approximately 50-60 minutes. Transfer to a wire rack and let cool completely. Serve at room temperature.