- 10 pounds of crabapples
- sugar, to taste
- Clean and core the crabapples
- Put the crabapples in a large stock pot. Add 1 cup of water for every gallon of apples. Cook until the apples are soft, stirring occasionally to prevent scorching.
- Run the cooked apples through a food mill to obtain a sauce consistency.
- Sweeten the apple sauce (to taste) before pouring onto dehydrator trays. I usually use ½ cup of organic sugar per 4 cups of apple sauce.
- Prepare dehydrator trays using tray liners, parchment paper or plastic wrap.
- Pour the crabapple sauce on the dehydrator trays. Use a spatula to get every last bit of goodness out of the bowl, and to spread the apple sauce in an even layer over the trays. Keep the sauce at least 2 inches away from the edges of the dehydrator tray.
- Dry at 51 degrees C for 7 to 10 hours, depending on the thickness of the sauce. When it’s completely dry it will be pliable, have no mushy areas, and be evenly firm throughout the thickness of the sheet.
- Once it’s fully dry remove the fruit leather from the dehydrator and remove the plastic wrap. While it’s still warm, cut it into 2 inch wide pieces using sharp kitchen shears, well lubricated with coconut oil.