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1
Preheat the oven to 375F.
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2
On a lightly floured surface, roll out dough to 1/8 inch thick.
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3
Cut out 4 1/8-inch fluted rounds, and fit into cups of a standard 12-cup muffin tin (not nonstick).
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4
Pierce bottoms with tines of a fork.
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5
Freeze 15 minutes.
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6
Line each shell with parchment paper, and fill with pie weights or dried beans.
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7
Bake 15 minutes.
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8
Remove weights and parchment.
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9
Return to oven; bake until bottoms are just turning golden, 5 minutes more.
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10
Transfer to wire racks; let cool 5 minutes.
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11
Remove shells from the tin; let cool completely.
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12
Bring 2 cups cranberries, 1 cup sugar, and 1 1/2 cups water to a boil in a medium saucepan.
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13
Reduce heat, and simmer mixture, stirring occasionally, until cranberries have burst, about 5 minutes.
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14
Pour through a coarse sieve, then a fine sieve; discard solids.
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15
(You should have about 1 3/4 cups; if you have less, add water.)
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16
Bring strained cranberry juice, 1/4 cup sugar, the zests, salt, cinnamon, cloves, and remaining 1 1/4 cups cranberries to a boil in a medium saucepan, stirring occasionally.
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17
Reduce heat; simmer, stirring occasionally, until cranberries are soft but have not burst, about 3 minutes.
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18
Meanwhile, stir cornstarch, blood orange juice, and 1/4 cup water in a bowl; whisk into cranberry mixture.
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19
Bring to a boil, stirring constantly.
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20
Cook, stirring, until translucent, about 1 minute.
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21
Divide among prepared shells.
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22
Refrigerate until set, about 1 hour (up to overnight).
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23
Preheat the broiler.
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24
Put egg whites and remaining 1/4 cup sugar into the heatproof bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved and mixture is hot to the touch.
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25
Attach to mixer fitted with the whisk attachment; beat on medium speed until foamy.
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26
Raise speed to high.
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27
Add cream of tartar; beat until medium, glossy peaks form.
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28
Divide the meringue evenly among pies.
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29
Set pies under broiler until tops are browned, 30 seconds to 1 minute.
