Set the cranberries, cranberry juice and sugar in a large pot over medium heat. Cook for about 15-20 minutes, until most of the cranberries have burst and all are soft. Turn off the heat. Use an immersion blender (or transfer the mix to a blender or food processor) to blend the cranberries into the juice. Through a fine mesh sieve, pour the puree into a bowl (or back into the pot if you used a blender). Press to squeeze out all the juice from the berries and scrape the bottom of the sieve to get all the puree.

Crack all the eggs into a separate small bowl and the yolk, whisk well then add them to the cranberry puree, whisking as you pour. Once all the eggs are mixed, whisk them with the puree very well and add a pinch of salt. Pour the curd back into the pot and set it over medium low heat. Cook until the curd thickens and covers the back of a spoon. On a thermometer it should reach 170 F. The curd will thicken on the bottom first, be sure to stir it every 30 seconds so it doesn’t burn on the bottom.

Set the butter in a large bowl and set a fine mesh sieve (you can reuse the one you used earlier, just rinse it well) over the butter. Pour the curd through the sieve, pressing to extract all the juice. This will remove any unwanted cooked egg white bits. Stir the butter into the curd until it fully melts. At this point you can transfer to an airtight container and store in the fridge for a few hours or up to a week. You can also freeze the curd for 2 months.

On a well floured countertop, roll out the pie crust to about 11 inches diameter. Place into a 9 inch pie pan, press into the bottom and sides.

Trim any uneven excess on the outer rim and fold it under so that you have two layers on the rim - this will help it keep shape. Crimp by pressing your thumb into the inner rim of the dough with two fingers on the other side of the dough. Set in the fridge to chill for 30 minutes.

Preheat the oven to 425 F. Lay two sheets of aluminum foil over the chilled pie dough, tighten the foil gently over the edges of the pie and fill with pie weights (dried beans work too). Blind bake the crust for 30 minutes. Take it out of the oven, remove the pie weights and foil and lower the oven temperature to 350 F. Return the dough to the oven to bake until it’s starting to turn golden, for another 15 minutes or so.

Pour the prepared curd filling into the pie crust and smooth into an even layer. Set it in the oven to bake again (this time for the filling to set), until the pie only wobbles a bit in the center - about 15-20 minutes. Let cool at room temperature then transfer to the fridge to set, for at least 4-6 hours.

Set the sugar in a pot and whisk in the cranberry juice. Cook it on medium heat, until the temperature reaches 240-245 F. This can take awhile, keep a close eye on it. When it’s getting close, set the egg whites in the bowl of a stand mixer and affix the whisk attachment. Begin whisking on low then medium until the egg whites are frothy.

When the syrup reaches temperature and the egg whites are frothy, take it off the heat. With the mixer whisking on low, slowly pour the syrup into the whites.

Whip for 7-10 minutes until you have stiff peaks. While it’s whipping, add the extract and the salt. Stiff peaks is when you can remove the whisk, turn it upside down and the meringue won’t droop or will only just a bit. Spread the meringue over the cooled curd in an even layer.

Use a kitchen torch to toast the top of the meringue. You can chill this in the fridge for a few hours before serving but the pie won’t keep well (meringue tends to weep) so best to eat it the day of making the meringue.