oven dried apples

 

yields approximately 2 cups

ingredients

4-5 lbs apples
2 lemons or 1/2 cup lemon juice

directions

Preheat oven to 140 - 150 degrees Fahrenheit.
Wash apples, making sure to remove any stickers.  Remove bruised spots from apples.  Peel skin or leave it on, according to preference.  Core the apples and slice them about 1/4 inch thick.  Try to keep the slices similar in thickness to insure even drying time. 

To diminish browning, soak apples for 10 minutes in bowl of cold water and lemon juice. 

Place two cooling racks in two large rimmed cookie sheets.  Arrange apple slices on racks.  It is possible to dry apples without the racks but it will be necessary to occasionally turn the apples to expose the other side. Transfer apples to oven, on two shelves.  Leave oven door slightly ajar to prevent condensation which slows the drying time. 

Apples should dry in approximately 10 hours, possibly longer.  They will be flexible, not brittle, with the consistency of a raisin.  If they feel sticky or if the center is still watery, they need more time.  For crispier apples, leave them in a little longer.

Cool apples to room temperature, about 30 minutes, before storing.  When stored properly, dried apples will keep for six to nine months.

For more information, visit www.pickyourown.org/apples_dried.htm