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1
Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin.
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2
Fit into a 9-inch pie plate and trim excess dough, leaving a 1/2-inch overhang, then fold overhang under (to reinforce edge) and press against rim of pie plate.
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3
Decoratively crimp edge and chill shell until firm, about 30 minutes.
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4
Put oven rack in middle position and preheat oven to 375F.
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5
Lightly prick bottom and side of pie shell all over with a fork, then line shell with foil and fill with pie weights.
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6
Bake until pastry is pale golden along rim and set underneath weights, about 20 minutes.
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7
Carefully remove foil and weights and bake shell until bottom and side are pale golden, about 10 minutes more.
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8
Cool completely in pie plate on a rack, about 20 minutes.
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9
Reduce oven temperature to 350F.
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10
Soak dried cranberries in hot water until softened, about 10 minutes, then drain well.
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11
Spread nuts in a shallow baking pan and toast in oven until fragrant, about 6 minutes.
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12
Leave oven on.
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13
Whisk together syrup, brown sugar, butter, eggs, bourbon (if using), vinegar, and salt until combined well, then stir in nuts and cranberries.
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14
Pour filling into cooled pie shell and bake until filling is just set, 40 to 50 minutes.
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15
Cool completely in pie plate on a rack before serving.
