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Green apples give taffy apple salad necessary tartness. | Rob Dicker~Sun-Times Media

Green apples give taffy apple salad the necessary tartness. | Rob Dicker~Sun-Times Media

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Updated: January 6, 2013 9:32AM


1 (16-ounce) can crushed pineapple

4 cups miniature

1 tablespoon flour

½ cup sugar

1 egg, beaten

1½ tablespoons white vinegar

8 ounces whipped topping

2 to 3 cups coarsely chopped unpeeled red and green apples

1 cup chopped Spanish peanuts

Drain pineapple, reserving the juice. In bowl, combine pineapple with marshmallows; set aside.

In saucepan, combine reserved pineapple juice with flour, sugar, egg and vinegar; mix well. Cook on low to medium heat until slightly thickened, stirring constantly to avoid sticking. Cool sauce to room temperature.

Fold whipped topping into sauce; add marshmallow mixture chopped apples and peanuts.

Cover and chill for several hours.

From Best of the Best from Illinois Cookbook

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