Homemade Apple And Raspberry Fruit Leather Recipes

Steps:

• Combine the raspberries, strawberries and 1/2 cup applesauce in a blender and blend until very smooth. Strain through a fine mesh sieve and transfer to a medium bowl or measuring cup.
• Combine the pineapple and remaining 1/2 cup applesauce in the blender and blend until very smooth.
• Put one nonperforated dehydrator insert on a work surface. Pour the pineapple puree onto the insert in random dots. Pour the berry puree onto the insert to fill the remaining space, making sure not to overlap too much with the pineapple (it will create thicker layers that won't dry properly). Gently shake the insert to evenly spread the puree all the way to the sides. Use a spoon or offset spatula to thin out any thick spots.
• Place the insert in a dehydrator and dry according to the manufacturer's instructions at 125 degrees F until the fruit puree is dry to the touch, matte and no longer shiny, about 12 hours (times may vary depending on the machine). Test with your fingers to make sure it is dry all over. Let cool at room temperature for 5 minutes. Use a butter knife to loosen the fruit leather from the insert and slowly peel away.
• Cut or tear the leather into pieces and store in an airtight container up to a week.

Steps:

• - Peel and chop apples into small pieces. (no need to peel or chop.) - Place apples and raspberries (or any prepared fruits you prefer) into a large pot. - Pour in 1/2 cup water for every 4 cups fruit you add to the pot. Bring to a boil, then turn heat to lowest setting and simmer for about 5 minutes or until fruit has broken down and softened considerably. - Once fruit has softened, mash by hand with a potato masher until fruit mixture thickens. At this point, add lemon juice, spices and sugar to taste. If deciding to add sugar, go slowly with about a teaspoon at a time until you reach desired taste. - Continue to simmer on low heat for another 5 minutes, then transfer mixture to food processor and pulse until you get a really smooth puréed consistency. - Gently pour fruit purée onto parchment paper lined baking sheets, making sure the puree spreads evenly and thin at about 1/8 an inch thickness throughout the baking sheet (the thickness will go down a great deal during the drying process so don't worry if you think your spread looks too thick going in). - Place baking sheets in oven on the top racks at your oven's lowest heat setting - between 120 and 140 degrees if your oven will go that low. Now let sit and dry. We checked about every hour for 5 hours, then turned oven completely off and let sit inside overnight. - You'll know your leather is ready when it's still a little tacky to the touch but smooth and not clumping back up on your fingers - it should be sticky but firm. Once you think the leather is dry enough, try test peeling it back off the parchment paper. It should peel up freely and easily. If it begins to peel easily like this, stop there since you are ready! - Next, simply roll the parchment paper over itself to form a long roll and slice in even sections with a sharp knife to form each fruit rollup

Steps:

• Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
• On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
• On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
• Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).