4 c. apples, cut in chunks
8 oz. crushed pineapple
1 tbsp. flour
2 tbsp. cider vinegar
8 oz. Cool Whip
1 c. dry roasted peanuts
1/2 c. sugar
1 egg
4 tbsp. pineapple juice

Drain pineapple; set aside. Combine egg, sugar, flour, and cider vinegar in saucepan and cook over medium heat until thick. Add pineapple juice. Cool.

Mix apples, pineapple, Cool Whip, and cooked sauce and 1/2 cup nuts. Sprinkle remaining 1/2 cup nuts over top. Refrigerate overnight.

Best to use 1/2 red apples and 1/2 yellow.