![]() ![]() Bake until the top is lightly browned, about 15 minutes.Make peaks in the meringue with the back of a spoon or a small off-set spatula.Pour hot filling into crust, spoon the meringue over the filling, then gently spread to the edges of the crust.Very slowly add 1/3 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks.Add cream of tartar and pinch of salt and beat at high speed until soft peaks form.Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy.Remove from heat and cover to keep warm.Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. Whisk 3/4 cup sugar into the juice until combined- taste and add more if it's too tart. ![]() (You really need to work it to get all of the juice out.) Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice.Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes.Meanwhile, combine cranberries and orange/lemon juice in a medium saucepan.Let crust cool while preparing filling.Bake crust for 15 minutes, remove foil, and then bake for 5 minutes more or until just turning golden. Fill un-baked shell with foil and either dried un-cooked beans or pie weights.Roll out pie crust to 1/4 inch thick and fit into pie dish, crimping the edges if desired. ![]()
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