In the Depression years, it was not uncommon to see little Sara Ruth Gibson haul a pillowcase loaded with fresh sliced apples onto the barn roof. Sara Ruth was the smallest and most agile of the Gibson children, so the job of drying apples was assigned to her. She would spread the pillowcase flat on the tin roof and spread the apples in a single layer inside her makeshift white tote bag. For five days she would put the apples out in the morning and fetch them at sundown, a ritual that could only mean one thing: Big Mama would be baking Apple Rolls with Vanilla Sauce that week. Dried apples make a great snack by themselves, or they can be stored and refreshed for use in cakes, pies, cobblers, and applesauce. Any type of apple can be dried as long as it is firm and not overripe. If a tin-roofed barn is not available at your home for drying, the oven can be used successfully.
Recipe information
Yield
makes 4 cups
Ingredients
Preparation
Step 1
Preheat the oven to 150°F.
Step 2
Combine the lemon juice and water in a large bowl and add the apple slices; this will keep the apples from oxidizing and turning brown. Drying them without dipping them in this acidic mixture will cause the apples to turn slightly brown but will in no way affect the taste.
Step 3
Arrange the apple slices on wire cake racks in a single layer, making sure not to overlap the edges. Air circulation around the apple slices is important when drying. Using a cookie sheet will work, but the apples will need to be flipped several times during the drying process. Bake for 6 to 8 hours, rotating the racks once during the cooking process for more uniform dried apples. The apples should be flexible and not brittle when removed from the oven. The surface of the apples should be dry, not wet or tacky.
Step 4
Let the apples cool for 30 minutes and then store in a vacuum-sealed bag or a plastic storage bag with the air removed. Dried apples will keep for 6 to 8 months or longer if frozen.
Cooking Method
Step 5
Oven
