Thanksgiving Apple Salad

3/4 cup sugar

1/3 cup all-purpose flour

1 cup heavy cream

20 oz can of crushed pineapple, drained

1/4 cup butter

3 large apples, chopped

1 cup chopped nuts

1/2 cup halved maraschino cherries

Stir together the sugar and flour. Whisk in the cream, pour the cream mixture into a heavy non-aluminum saucepan, continuing 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 apple, nuts and

cherries. Mix well and refrigerate until ready to serve.

Margie Thornton

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