Thanksgiving Apple Salad
Recipe information
Yield
serves 8
Ingredients
3/4 cup sugar
1/3 cup all-purpose flour
1 cup heavy cream
One 20-ounce can crushed pineapple, drained
1/4 cup (1/2 stick) butter
3-4 large red apples, diced
1 cup chopped nuts
1/2 cup halved maraschino cherries
Preparation
Stir together the sugar and flour. Whisk in the cream. Pour the cream mixture into a heavy nonaluminum saucepan. Continue mixing, add the pineapple, and cook over medium heat, whisking constantly, until the mixture thickens. Add the butter; remove the pan from the heat and let the mixture cool. When cooled, add the apples, nuts, and cherries, and mix well. Refrigerate until ready to serve.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
