Dried apple slices
This recipe needs advance preparation!
Got an orchard or a glut of apples that you don't want to go to waste? Whilst there are many ways to preserve fruit, drying works well with apples and makes a nice healthy snack or diced as a sprinkle for breakfast cereals. This recipe is ideal if you have access to an Aga or a dehydrator.
Many thanks to Debbie Haddow for inspiring, testing and then photographing this recipe!
- Remove any labels if they are shop-bought apples.
- Wash them in clean, fresh cold water and pat dry with a towel.
- They can be dried with or without the peel, it's your choice - though why not make half and half?
- Cut out any damaged parts.
- Peel them if required.
- Core them and cut into slices or rings, about 5 mm thick (¼”)
- If you have a dehydrator follow the manufacturers instructions from here on.
- If you wish to prevent discolouration (browning), then follow the step in preventing discolouration, below.
- Preheat the oven to its lowest setting - use the slow oven if you have an Aga.
- Arrange on mesh racks so they are not touching each other and leave for 24 hours to dry
- You can use trays but you will need to flip the apples half-way through to dry both sides properly
- The finished product should at least be as dry as a sultana to touch, though you can dry to a crisp if required
- Allow to cool at room temperature and bag up in zip-lock poly bags, squeezing out any excess air
- They will keep for months like this or even longer if frozen
There are various way to prevent discolouration:
Using two tablespoons front to back or a rolling pin on a board, crush normal vitamin C tablets so you have 1 tablespoon of vitamin C powder. Dissolve in one litre of cold water. Soak the sliced apples for five minutes, remove with a slotted spoon, drain and then dehydrate.
Rehydrate with cider vinegar or apple juice to suite your recipe.
Try cooking a chicken or turkey on a bed of dried apple slices that have been rehydrated with apple juice.
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