Unlike other reviewers, I was a professional baker for over 20 years. I therefore am inclined to think that that the people who are complaining about weepy meringue are probably over-beating their meringue (although I also add about a 1 tsp of corn starch to protect against this). Add the sugar very gradually, so that it has time to dissolve, and never beat your whites until they start to look dry--meringue should be glossy and hold a peak when you lift the beater. Once the pie is baked, let it cool slowly to room temperature before you put it in the refrigerator to prevent weeping.
Likewise, I suspect the person who complained about the crust recipe over-mixed it. Cut your ingredients together just until they do look like wet sand. You can use a fork, your fingers, or a pastry blender.
The recipe definitely underestimates the amount of chilling time need fora clean cut, as shown in the picture. Make it the day before for a pretty slice; if you make this the day of, your pie will still be delicious but the filling will be runny. There is so much pectin in cranberries you do not need to add cornstarch, as another reviewer suggested, but pectin can take a while to set up.
I have been making this for several years now, as my family loves the sweet/tart flavor and the pretty alternative to ever-present pumpkin. In the past I just used a conventional rolled crust (either homemade or commercial) for efficiency with all the other pies I am usually making. However, despite pre-baking, the crust always got a bit soggy. This year I tried the crust called for in the recipe. I had no problems whatsoever putting it together (I used a pastry blender, not a fork) and it came out much crisper--more like a cookie than a normal crust. It's a little harder to cut, but definitely still easy to make and delicious.