Pineapple Meringue pie

Grate frozen butter on a grater.
Add sugar, flour, baking powder and egg.
Knead the elastic dough.
Spread the dough with your hands on the baking dish, forming the sides.
Prick the bottom of the cake with a fork.
Bake the cake in a preheated 200 degree oven for 25-30 minutes.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

So that the oven has time to heat up to the desired temperature, turn it on in advance (10-20 minutes before cooking).

Mix granulated sugar, butter and egg yolks in a saucepan.
Add starch and vanilla sugar to the egg mixture, mix.
Then add water and sliced pineapple.
Mix everything with a blender and chop the pineapple into puree.
Cook the mixture over medium heat, stirring constantly, until thickened.
Put the resulting mixture on top of the cake.
Beat the whites into a fluffy foam with a mixer at very high speed.
Add salt, sugar, vanilla sugar and continue to beat until a homogeneous airy consistency.
Put the meringue on a chilled pie. Shape it with a rubber spatula.
Put the pie in a preheated 220 degree oven.
After 10 minutes, reduce the temperature to 120 degrees and bake the pie for another half hour.
Cool the finished cake at room temperature, while "angel tears" will appear on the meringue.