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1
To make the crust, preheat the oven to 375 degrees.
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2
Whisk together the crumbs, butter and sugar.
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3
Scrape into a 9-inch glass pie plate and press evenly across the bottom and sides.
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4
Bake until the crust just begins to brown, 7 to 10 minutes.
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5
Set aside.
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6
To make the curd, put the cranberries and 1/2 cup water in a saucepan.
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7
Heat until the cranberries pop, about 5 minutes.
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8
Puree in a food processor and strain through a sieve.
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9
Return to the pan, add the butter and sugar and heat until the butter melts and sugar dissolves.
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10
Whisk the yolks until smooth.
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11
Very slowly whisk in the hot cranberry mixture.
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12
Return mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens a bit, about 5 minutes.
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13
(Do not allow to boil, or the eggs will scramble.)
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14
Set aside.
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15
To make the filling, place the cranberries, sugar and 1/2 cup water in a small saucepan.
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16
Boil just until the sugar melts.
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17
Set aside.
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18
Preheat the oven to 400 degrees.
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19
Position a rack in the top third of the oven.
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20
Have the curd and filling very hot.
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21
(Reheat the curd gently, stirring, to avoid scrambling the eggs.)
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22
To make the meringue, put the cornstarch and 1 tablespoon sugar in a small saucepan.
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23
Stir in 1/3 cup water.
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24
Place over medium heat and stir until the mixture boils and becomes translucent.
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25
Set aside.
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26
In a medium bowl, beat the egg whites and salt until fluffy.
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27
Slowly add remaining sugar.
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28
Reduce speed to medium and add cornstarch mixture a tablespoon at a time.
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29
Beat just until meringue is glossy and holds stiff peaks.
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30
(Do not overbeat.)
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31
Fold in the dried cranberries.
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32
Pour off any liquid from the filling and spread it in the pie shell.
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33
Top it with the cranberry curd.
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34
Add the meringue, covering the filling completely and making little decorative peaks.
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35
Place the pie on a baking sheet to catch any drips and bake until meringue peaks are nicely browned, 8 to 10 minutes.
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36
Let cool before serving or refrigerating.
