We haven’t gone apple picking yet this year, but apple season has officially begun in our kitchen. It started with Andrew and Dagny making what I think was the prettiest apple pie I’ve ever seen in real life. They used a new-to-us crust recipe, and it was flaky and delicious.
A pie can be an ambitious undertaking. All that peeling and chopping and rolling is time-consuming and makes a bit of a mess. Totally worth it, in my opinion, but if apples sound good and an afternoon in the kitchen doesn’t, try this instead:
Cut apples into thin slices – as thin as you can manage.
Remove any seeds.
Arrange slices on baking sheets covered with parchment paper or silpat. (Don’t try this on tin foil. The apples will stick.)
Sprinkle with cinnamon and sugar.
Bake at 200 degrees until dry.
If you weren’t able to get the slices very thin, this could take a long time, but it will happen. At 200 degrees you don’t have to worry about them burning, so let them sit there until they’re crunchy.
Store in an airtight container.