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- Y'all I'm fixing to share with y'all
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my hands down favorite apple salad recipe.
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And an old cheerleading friend of mine
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and her sister, Sarah and Mary Hal,
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And now I can't remember the name of her cookbook
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because it's been before I wrote my first cookbook in 1997.
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But anyway, I saw their recipe,
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and I said "Oh my goodness."
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And when I began my cookbook
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I called Sarah and I said
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"I would love to share this Thanksgiving apple salad recipe
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"with my friends out there, would it be all right?"
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She said "Yes, of course."
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So it's called Thanksgiving apple salad,
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and it's gonna be like none other that you've tasted.
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In fact, if you pick up the Thanksgiving Woman's World issue
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you'll see me on the front with a Thanksgiving spread,
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and this recipe is among that spread.
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So let me tell you what we're gonna need.
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We're gonna need one cup of nuts,
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about a half a cup of maraschino cherries
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that I've rinsed so it won't
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turn our custard bright red.
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Third of a cup of flour, a cup of heavy cream.
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Three fourths a cup of sugar.
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One large can of crushed pineapple drained.
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A half a stick of butter.
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And four to five apples.
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The recipe calls for four to five large apples.
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Now, in order to do this,
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I'm gonna, I got me some water right here,
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and I'm adding fruit fresh to it.
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And that's gonna help my apples not to turn brown on me.
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So we don't have to peel our apples, y'all.
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I'm just gonna cut 'em into cubes,
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about like a potato salad.
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About the size you would cut your potatoes
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So, this is great 'cause you don't have to
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And the red color is so pretty, I'm just gonna
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drop that into my fruit fresh.
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I'm just taking some paper towels,
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and I'll probably run 'em through another dry spell.
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All right, now to make our custard,
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the thing that takes this recipe over the top.
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The first thing I'm gonna do
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is go ahead and chop my maraschino cherries,
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and I'm just gonna give them a rough, rough chop.
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And I was telling y'all earlier
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we sent this recipe in to "Woman's World"
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for my Thanksgiving issue,
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and we just got a copy,
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and the recipe is not in there for this.
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So make sure, since they didn't include this,
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make sure that you don't lose this recipe
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because it's truly delicious.
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Okay, start our custard for this.
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I'm gonna mix up our flour,
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third of a cup of flour,
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three fourths a cup of sugar,
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and I wanna blend that with my whisk
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because we don't want that flour to clump.
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So that's mixed real good.
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I'm gonna stir in our one cup of heavy cream.
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And you wanna do it kind of slow
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so you can make sure you don't have any lumps.
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Okay, so I think that looks pretty good.
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Now we're gonna turn this on to medium heat.
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And that flour is gonna thicken our base.
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And we're gonna throw in a half a stick of butter.
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Every good apple salad deserves some butter,
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which is not a typical recipe,
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not a typical ingredient for apple salad.
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But this is a special Thanksgiving apple salad.
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So we're just gonna let this cook
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and thicken and then we're gonna put it to the side,
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And after it cools we're gonna add our cherries,
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and I'm using pecans.
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And our crushed pineapple and our apples.
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Gonna stir all that together.
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You can see that there's no lumps in that
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because I used my handy dandy whisk
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to mix up the sugar and the flour
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so that there were no lumps.
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And then I added my heavy cream slowly,
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and mixed it together.
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So, one more time, no lumps.
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Not like me, this ain't lumpy like me. (laughs)
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You can see that this is starting to thicken now.
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Nice and thick and sweet and beautiful.
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Okay, that's nice and thick y'all.
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I'm gonna turn off the heat,
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move the pan away from the heat,
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and I'm gonna let this cool.
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And then we're gonna add our pineapple,
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our nuts, our cherries,
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and our beautiful apples.
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Okay, our custard is cooled,
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and you could see it here in the pot,
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and I think I'm gonna mix everything up in this pot,
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and then I'll put it in a bowl so you can see it.
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All right, I'm gonna start by stirring in
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our crushed pineapple.
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And then I'm gonna stir in,
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I think I'll stir in our nuts.
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Oh, and I do like it 'cause it's good and nutty.
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All right and now I'm gonna add my apples.
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This is the one that I make at Thanksgiving.
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And when I'm in here making this,
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I know it's almost Thanksgiving.
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Okay, now I'm gonna stir in our cherries.
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And I just wanna get this all mixed up.
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I might have let that get a little too thick, Eddie.
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I'm not sure but it's all right.
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By the time the juices from the fruits are released,
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I think it's just fine.
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Miss Peggy's over there fixing her some lunch,
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and she's just in time,
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I'll be able to put her some
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Thanksgiving apple salad on her plate.
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Pile it in this bowl so y'all can see the finished product.
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So this is our Thanksgiving apple salad.
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My hat is off to you two Hal sisters
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because this is a wonderful, wonderful recipe
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that you can really enjoy year round.
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and don't wait until Thanksgiving.
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I wanna get nuts and custard and apples.
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Just heavenly, Eddie.
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I wanna give you some up.
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- [Eddie] Hey, that's-
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And let you taste it.
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Have you ever had it?
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- [Eddie] Oh yeah, you've made it.
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I love the cherries in it.
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That's your bowl, this is my bowl. (laughs)
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
