1 lg. egg
1 tbsp. flour
2 tbsp. vinegar
1/2 c. sugar
All pineapple juice
4 c. Granny Smith apples
8 oz. can crushed pineapple (drained, reserving juice)
1 c. dry roasted peanuts
8 oz. Cool Whip

Blend together in a small saucepan the first column of ingredients, cooking until thick and then chill. While chilling cut up apples with skin left on. Add drained pineapple and 3/4 cup of nuts.

When sauce is chilled, fold in Cool Whip and then fold in nut and apple mixture. Sprinkle remaining 1/4 cup of nuts on top and chill.

You can make the first part 1 or 2 days in advance and chill.