Makes: 12-14 40cm strips
8 cups (1.2 kg) chopped apples
¾ cup pure apple juice
1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon cinnamon
1. Preheat the oven to the lowest temperature setting, which will probably be somewhere between 65°C and 93°C. Line a rimmed baking sheet with baking paper.
2. Heat apples and apple juice in a pot over medium-low heat. Bring to a simmer, and cover, cooking the apples for 10 to 15 minutes, until soft.
3. Pour cooked apples (with liquid) into a blender and process until smooth. Add lemon juice, honey and cinnamon, and pulse to combine.
4. Spread apple mixture onto the lined baking sheet. Don’t pour too thin a layer, or you’ll have fruit crisps instead of fruit leather. If it’s too thick, it will take longer to dehydrate. An even, consistent layer that isn’t see-through or lumpy works best.
5. Bake for four to six hours, or until the fruit leather peels away easily from the baking paper. Once cooled, cut into strips (along with attached baking paper) and roll up. Store in an airtight container or zip-lock bag.
All oven temperatures vary, so begin checking the fruit leather after 3½hours of baking, and remember that the center of the tray always takes longer than the edges. If you have a dehydrator, feel free to use that instead of the oven.