Taffy Apple Salad Hillery Isaacson

1 8 oz. can crushed pineapple - drain and save juice

1 Tbsp. flour 2 Tbsp. cider vinegar

1/2 cup sugar 8 oz. cool whip

1 egg 1 cup roasted peanuts

4 large apples - peel but leave peel on one for color. Cut in small pieces. Mix flour, sugar, juice, eggs and vinegar. Cook over medium heat until thick. Stir while cooking. Cool. Add cool whip, pineapple, apples. Just before serving, add 1/2 peanuts. Garnish with rest of nuts.