1. Prep your cherries: wash them and remove their stems and pits.
2. Combine the cherries and bourbon in a small pot. Bring to medium-high heat and let cook until the cherries have become tender and the bourbon has reduced to a syrup-like consistency, approximately 30 minutes.
3. While the cherries are cooking, preheat the oven according to your pie dough recipe. Roll out your pie dough, cut to fit muffin tins or mini muffin tins, and press them into each muffin well. Pierce the bottom of all the rounds of dough with a fork so they do not bubble while baking.
4. Bake the pie crusts until they are golden brown and baked completely. Remove from the oven and let cool.
5. Next, whip together the cream of tartar and egg whites to medium peaks. As you whip, slowly pour the sugar into the eggs. Transfer to a plastic bag for piping.
6. Once the cherries have reduced and the crusts have cooled, remove the crusts from the tin and place on a cookie sheet. Assemble just before serving so the shells stay crispy: Spoon the cherries into the shells. Pipe the meringue over the cherries.
7. Then, using either a blow torch or your oven broiler, toast the tops of your meringue. Once they are crispy, garnish with a sprinkle of coarse sugar and serve right away.