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[Saronne]

I don't have a dehydrator, but would like to try drying some apple slices in the oven. Any tips ?

[Patricia W]

I haven't done apples but have spent the last 2 weeks or so drying tomatoes in the oven. It's been very successful and may work with apples. I guess you'd need to slice them,( would you use lemon juice to stop browning?) put them on greased proof paper/parchment and then dry slowly. I use the lowest setting on my fan oven. Cherry tomatoes cut in half take about 6 hours.

 

But this is just a guess!! Maybe someone with direct experience will come along.

[Saronne]

Thank you! That sounds good advice. Yes, I'd certainly use lemon juice to prevent browning. I wonder what's the time difference between soft-dry and crisp dry. I would imagine that because of the high water content in tomatoes you would need 6 hours. Some of the apples I've got are very hard with little juice..

[Patricia W]

Just found this on the web:

 

1. Position racks in the upper and lower thirds of oven; preheat to 200°F. Line 2 large baking sheets with parchment paper.

2. Combine 4 cups water and 1/2 cup lemon juice in a medium bowl. (The lemon juice helps prevent browning.)

3. Using a sharp knife or a mandoline (if you have one), slice 2 large apples as thin as possible, about 1/8 inch thick. (We skip peeling and coring because we like the look of the dried skins and the pretty pattern the core makes in the center.) Soak the slices in the lemon water for 30 minutes. Drain and pat the slices as dry as possible with paper towels (or clean kitchen towels). Place on the prepared baking sheets in a single layer.

4. Bake the slices on the upper and lower racks for 1 hour. Remove from the oven and turn each slice over; return the pans to the oven. Bake 1 more hour for soft dried apples or about 2 more hours for crispy apple chips. (Timing depends on your oven, the type of apple and thickness of the slices; check periodically and reduce or increase the total time as needed.) Turn off the oven, crack the door and leave the apples in the oven until the oven cools completely, 1 to 2 hours. Store airtight for up to 1 week or refrigerate for up to 1 month.

 

Makes: about 4 dozen apple slices or chips.

[Saronne]

Thank you so much! That seems to have answered all my questions.

 

Saronne x

[Patricia W]

Let us know how it works out. I'm really pleased with the dried tomatoes so am tempted to try other things too.

[redbug]

If you watch the great British Bake Off in the final challenge Francis dehydrates some fruit to decorate her cake.

[Charlottechicken]

I have had some huge eating apples from a friend and finally got around to having a go at this the other night. I peeled and cored an apple and sliced it, dipped each slice in a mix of cinnamon, ground ginger and icing sugar then spread the slices on a funny silicone mesh thing I have. Then I put the oven on 140 degrees and left them for about 45 minutes. OH and I gobbled the lot whilst they were still warm!

 

Things I will try to remember for next time:

 

Slice very thinly (2mm would be ideal!)

Use a sieve to apply the cinnamon/ground ginger/icing sugar mix (if you dip moist apple slices into it, it will clump )

Cooking for longer would give a much drier slice!

 

Still, as OH ate the slices with gusto I will do this again, he is not a great fruit eater and this is a good way of getting him to eat apples!

[Lavenders_Blue]

Oh, that sounds heavenly! Cinnamon and apples are a match made in heaven

[Charlottechicken]

Believe it or not, it was the ground ginger that really pulled all the flavours together

[redbug]

Ginger mmmmmmm

[Saronne]

Well, I finally had a go with drying the apples. This is what I did;

 

1. washed, cored and slice the apples thinly.

2. dropped them into lemon juice and water

3. patted them dry and put them on baking parchment on trays in a low oven (i.e. 140 degrees) for 2 hours - turning once or twice as needed.

4. turned off oven and left them to dry further on the trays with the door ajar.

 

The result was good. They weren't crunchy - but neither were they too moist. I think they should be okay stored in a clip top jar - and yes, I'd do it again. This time, I'd get a corer and slice the apples into rings as they're easier to turn over in the oven. Thanks to everyone who replied!

[soapdragon]

Just found this and been inspired! We have loads of russets so will try with those - itching to get started now but no lemons

[soapdragon]

I cremated the 1st lot as I had a shower and didn't hear the pinger!!! The second lot were lovely - used our own russets and soaked them in water and lemon juice 1st. Don't know how they would keep as they all got eaten straight away - they crisped up even more after they came out of the oven!