Position a rack in the lower third of the oven and preheat to 350°F. Place the frozen pie crust on a rimmed baking sheet.

In a medium bowl, combine the cranberries and granulated sugar. Use a potato masher to crush the berries until most have popped and the mixture is thick and juicy. Stir in the tapioca, then pour the filling into the pie crust.

In another medium bowl, combine the walnuts, brown sugar, flour, butter, and orange zest. Mix until crumbly and evenly blended. Sprinkle the topping over the cranberry filling.

Place the pie on the baking sheet and bake for 55 minutes, until the crust is golden and the filling is bubbling at the edges.

Let the pie cool on a wire rack for at least 2 hours to allow the filling to set. Once cooled, cover and refrigerate until ready to serve. Serve cool or at room temperature.