Skip to main content
Epicurious
Cookbooks

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

  1. 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.

Paula Deen's Kitchen Classics
TagsSaladAmericanAppleFruitNutPineappleSideDinnerVegetarianFallCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Ratatouille
A one-pot celebration of summer vegetables.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.