It has been a hot summer here with far more 90+ degree days than we are accustomed to in Wisconsin. Definitely not the kind of weather that you want to be in the kitchen with the oven heating things up more. This is a recipe that makes a good size amount for a potluck with just a little time spent near the stove. If you are not feeding a crowd, half would probably be enough. The salad lasts a couple of days in the refrigerator, but then starts to separate. We rarely have that problem because it is usually quickly gone.
The ingredients you will need are:
• 12 ounces crushed pineapple (do not drain) • ¾ cup sugar • 2 ½ Tablespoons white or apple vinegar • 3 Tablespoons flour • 1 large egg or 2 small • 8 ounces Cool Whip • 2 cups salted peanuts • 6-7 Granny Smith apples– or another tart variety
The Grocery List
On the Stove- Pineapple Mixture
In a saucepan mix together the pineapple, sugar, vinegar, flour and egg. Bring the mixture to a boil, stir constantly so that it does not stick. Cook until thick. This mixture needs to be cooled completely before adding it to the rest of the ingredients.
Thickened Pineapple Mixture
Wash the apples and core them, do not peel. Cut them into bite size chunks. The recipe calls for Granny Smith, but I also use other varieties of tart apples such as Cortland. I would not use sweet apples like Gala or Fuji, they would not give the salad the candy apple taste.
Cut the Apples into Bite Sized Pieces
Chop the peanuts into small pieces.
Mix it All Together
Once the pineapple mixture has cooled mix it with the Cool Whip, 1 cup of peanuts, and the apple chunks in a large bowl.
Mix in the Cool Whip
Top with the remaining peanuts and refrigerate.