From Cathy Kronforst, Fox River Grove
Makes 12 servings
1/2 cup sugar
1 tablespoon flour
2 tablespoons apple cider vinegar
1 egg
1 (8-ounce) can crushed pineapple, drained (save the juice)
4 cups Jonathan or McIntosh apples, peeled and chopped
1 (8-ounce) container frozen whipped topping, defrosted
1 cup dry-roasted, unsalted peanuts, chopped, divided
1. In a small, heavy saucepan, combine sugar, flour, vinegar, egg and pineapple juice. Cook over medium heat, stirring constantly, until thickened, about 10 minutes. Refrigerate for 1 hour.
2. Combine apples and pineapple in a large mixing bowl. Stir in cooled sugar-flour mixture. Fold in whipped topping and 1/2 cup peanuts.
3. Spoon into a serving bowl. Top with remaining 1/2 cup peanuts.