Oven-Dried Apple Rings

You peel and core the apples before drying because the peels and cores can become jagged and sharp.

1 quart water
4 large tart or sweet apples, (about 2 pounds), cored and peeled

Heat oven to 170 degrees F. or lowest temperature setting available. Have ready 2 or 3 cookie sheets.

Mix 1 quart water and 1/4 cup lemon juice in large bowl.

Slice apples into 1/4-inch -thick rounds (if you have a slicer or mandolin, use it for quick, even slicing.) Tap out any seeds and put slices into water mixture. Soak 3 minutes.

Drain and dry on paper towels. Arrange slices in single layer on cookie sheets.

Place in oven on 2 racks. Prop oven door open with a wooden spoon. Let dry 4 to 6 hours, rotating cookie sheets twice and turning slices over twice until apples are leathery and dry to the touch yet still pliable. Cool.

Store in plastic bags or air-tight containers.

Makes 48 pieces