Roll out your homemade pie dough on a lightly floured surface until it is about 1/8 inch thick. Transfer the dough into a 9-inch pie dish, pressing it gently into the corners. Trim any excess dough and prick the bottom with a fork to prevent bubbling. Blind bake the crust at 375°F (190°C) for 15-20 minutes or until it turns golden brown. Allow it to cool completely.

In a medium saucepan, combine 2 cups of fresh cranberries, 1 cup of granulated sugar, and the juice of one orange. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes. Blend until smooth. In a separate bowl, whisk together 3 egg yolks and 2 tablespoons of unsalted butter, then stir in the cranberry mixture. Cook over low heat until thickened, around 5 more minutes.

In a large bowl, beat the 4 egg whites with 1/4 teaspoon of cream of tartar until soft peaks form, about 3-5 minutes. Gradually add in 1 cup of granulated sugar, one tablespoon at a time, until stiff, glossy peaks form. This process takes an additional 5-7 minutes.

Pour the cooled cranberry curd into the prepared pie crust, spreading it evenly. Dollop the fluffy meringue over the curd, ensuring it touches the edges of the crust.

Preheat your oven to 350°F (175°C). Bake the assembled pie for approximately 10 minutes, until the meringue is lightly toasted and golden brown. Let it cool at room temperature.

Refrigerate the pie for at least 2 hours before serving. This allows the curd to set and keeps the meringue from weeping.