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1
Place flour, sugar, butter and thyme into food processor and process until the dough looks like coarse meal. Add egg yolks one at a time, processing after each addition. Add wine 1/4 cup at a time, processing after each addition. Shape the dough into a ball, wrap in plastic wrap and refrigerate for one hour.
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2
Place cranberries into small bowl and cover with water, let soak 30 minutes. In a large skillet, heat oil over high heat and brown pork, stirring constantly. Add onions; lower heat to medium, and cook, stirring until the onions are soft. Add wine, sugar, cinnamon, cloves, thyme, salt and pepper. Bring to a boil, cover and reduce the heat to low, let simmer for 20 minutes. Drain the cranberries and stir into the pork mixture. Remove pork mixture from heat to a bowl and let cool.
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3
Preheat oven to 375F. Remove the dough from the refrigerator and cut in half. On a lightly floured surface, roll each dough half into 12x6x1/8-inch rectangles. Spray 2x8x12-inch ovenproof dish with vegetable spray. Place one rectangle of dough loosely over baking dish. Press the dough against the dish. Pour in cooled pork mixture, spreading evenly. Sprinkle meat with breadcrumbs and place nectarine half's atop of the pork mixture. Cover with the second rectangle of dough, letting it sink to about 1/2-inch below the dish's top rim. Press the edges of the dough together all around the rim of the dish with the tines of a fork. Cut off excess dough. Mix egg yolk with 1 teaspoon cream in small cup, and brush the pie top. Bake for 25-30 minutes or until the crust is golden brown. Remove from oven.
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4
In a large bowl, beat the egg whites and lemon juice into soft peaks. Add sugar one tablespoon at a time and continue beating until the meringue is firm and glossy. Spread the meringue over the pie top. Turn up the heat to 425F. Return the pie to oven and bake for 5 minutes or until the meringue is a golden brown. Remove from oven; allow to cool slightly before serving.
