Directions
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Preheat your oven to 375°F (190°C). Roll out your pie dough and place it in a 9-inch pie dish. Crimp the edges as desired. Prick the bottom of the crust with a fork to prevent bubbling, and bake for about 15 minutes until lightly golden. Set aside to cool.
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In a medium saucepan, combine 4 cups cranberries, 1 cup sugar, 1 cup water, orange juice, orange zest, and cinnamon. Cook over medium heat until the cranberries burst and the mixture thickens (about 15 minutes). Allow to cool slightly, then pour into the prepared pie crust.
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In a small saucepan, combine 1/2 cup sugar and 1/2 cup water. Heat until the sugar dissolves. Add 1/2 cup fresh cranberries and simmer for 2-3 minutes. Transfer the cranberries to a wire rack. Let them dry for an hour, then roll them in sugar until well coated. Sprinkle on top of the cranberry filling once set.
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In a large bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add 1 cup sugar, beating until stiff peaks form. Beat in vanilla extract.
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Spread the meringue over the cranberry filling, sealing the edges to the crust. Create peaks in the meringue. Bake for 10-15 minutes until golden brown. Cool on a wire rack and refrigerate for at least 4 hours before serving.
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