Instructions

1. First, make the pie crust. Add the flour, granulated sugar, and salt to a food processor and pulse to combine. Add the butter cubes and pulse until the mixture resembles wet sand and no chunks of butter remain, about 20 seconds.
2. Add 2 tablespoons of the ice water, then pulse until a dough begins to form a ball around the blade, about 20 seconds. If your dough doesn’t come together, add another tablespoon of water and pulse again.
3. Turn the dough out onto a clean work surface and pat into an oval disc, then wrap in plastic wrap. Refrigerate for at least 30 minutes, but up to 2 days.
4. Once the dough has chilled, remove it from the fridge and set on the counter to soften for 5 minutes. Lightly dust a clean work surface with flour, unwrap the pie dough, and place it onto the surface. Dust with more flour and use a rolling pin to roll out the dough into a roughly 12-inch circle, dusting the top and underside with more flour as needed. Carefully roll the dough around your rolling pin like a scroll, then roll it out over a 9-inch pie pan. Press the dough into the bottom and sides of the pie dish, then use scissors to trim around the edges of the pie crust, leaving a ½ inch overhang.
5. Tuck the overhang of the pie under itself, creating a thick edge around the rim of the pie dish. Lightly squeeze the edge together using your fingers, sealing it in place. Use your index finger on one hand and your peace fingers on the other hand to create a crimp around the edge of the pie . Fill the pie with pie weights and bake at 375°F until golden brown, about 15 to 20 minute. Set aside to cool completely.
6. Next make the filling. In a large saucepan over medium heat combine the cranberries, sugar, orange zest and orange juice. Bring to a boil and cook until the cranberries have all burst and the sugar is fully dissolved, about 10 minutes. 
7. Pour the cranberry mixture into a high powered blender and blend until smooth, about 30 seconds. Pour the mixture through a mesh sieve to remove any remaining seeds or skins back into the pot. 
8. In a medium bowl whisk together the eggs, egg yolks, and cornstarch until smooth. Continuing to whisk, slowly pour about 1/2 cup of the warm cranberry mixture into the egg mixture. This will temper the eggs! Pour the mixture in the bowl back into the pot. Cook over medium heat, bringing to a boil, stirring constantly until thickened about 5 minutes, being sure to stir constantly—the mixture will cook more towards the bottom of the pan. Remove from heat, stir in the butter and vanilla extract and mix until the butter is fully dissolved.
9. Pour the filling into the parbaked crust, spreading into an even layer.  Bake at 350°F for 25 to 30 minutes or until the curd is set but still wobbles a little in the center.
10. Transfer the pie to a cooling rack and let come to room temperature before refrigerating for at least 6 hours, but up to 2 days!
11. Once the pie is fully set, make the meringue. In a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until frothy. Continue beating and slowly stream in the granulated sugar. Beat until the meringue is no longer gritty and holds stiff peaks when you lift up the whisk, 3 to 5 minutes.
12. Spread the meringue over the top of the cranberry curd, using a spoon to create big swirls and peaks.
13. Use a kitchen torch to toast the exterior of the meringue. Enjoy!