Sort cranberries and discard any soft or decayed fruit. Rinse berries.
In a 2- to 2 1/2-quart pan over high heat, stir cranberries, 1/4 cup water, sugar, and orange peel until boiling. Continue to stir often until mixture has the consistency of soft jam, about 4 minutes. Let cool about 15 minutes, stirring occasionally.
Pour cranberry mixture into crust. Break reserved dough into almond-size lumps and scatter over filling.
Bake on the lowest rack in a 350° oven until crust is richly browned at edges, about 1 hour. Serve cool.