Pre-heat your oven to 180°c (or 160°c for a fan assisted oven or Gas Mark 4) and grease a 20cm by 28cm baking tray with a little butter. Set aside. Watch the video and then carry on to get all the materials instructions and at the bottom, you can print them all out for easy referral. As for how to dehydrate fruit once you have your machine, just follow this easy step-by-step guide: 1. Wash and dry fruit Wrap the dough in cling film and place in the fridge to cool and firm up, whilst preparing the filling. Once driedget ready to create some amazing natural decorations in the home. Here are just a couple of suggestions of how you could use them.

Dry Fruit Cutter and Slicer (Pack of 1) dryfruit TASMAX Dry Fruit Cutter and Slicer (Pack of 1) dryfruit

I grew up in the 1960’s eating “FLY PIE”. Have always loved it and until the turn of the century, it could be found in most corner delis/lunch shops. Then it seemed to fall out of favour. Unbelievable! Traditionally speaking, Fly Cemetery uses currants but you can mix it up to suit your own taste. Raisins, sultanas, cranberries, mixed peel…all can make a nice addition. In every commercial kitchen, dry fruits are used to make those special recipes. They required in the form of powder or slices. Natraj Dry Fruit Slicer is exactly what you need. It can slice and powder dry fruits in large quantities for your needs. There is minimal wastage of material from our machine. It can be cleaned easily for maintaining high hygienic standards. People eat (and have become used to) far, far too much sugar, so we should be using this original recipe, not spoiling it by overloading it with jam. Ever-so simple and a lot more tasty than it’s pet-name may suggest, Fruit Slice is a melt-in-the-mouth short crust pastry treat, loaded with currants and lashings of sugar.With all complete put into the oven at 75C (lowest setting on my oven) and after 2-hours turn over the slices, then another 2-hours repeating until they are dry. If you want your Fruit Slice to be a little sweeter and little more special, instead of dusting with caster sugar after baking, wait until it is completely cool and spread a layer of water icing (icing sugar, mixed with a little water or lemon juice).

TreegoArt Dry Fruit Cutter and Slicer (Pack of 1) Dryfruit

Your oven isn’t the most energy-efficient way to dehydrate food. But if you’re experimenting, it’s better than buying a dehydrator and deciding next week the DIY dry fruit life isn’t for you. In a large bowl, using your fingers, rub the flour and butter together until it resembles breadcrumbs. Stir through the sugar before adding the egg. Mix until combined, adding a teaspoon of cold water as required and knead into a soft pastry dough.This was always a family favourite ( well? Anything dad really liked) that went along with Eccles cakes and Chorley cakes!! Then, while I was in hospital a few years ago, I went down to the coffee shop run by the Women’s Auxiliary and there it was! When I asked for a slice of Fly Pie, the woman behind the counter looked both confused and horrified until another lady leaned over to her and whispered very loudly “She means Fruit Slice” & winked st me… Okay, so it was funnier at the time but to be honest, I had never heard it called anything but Fly Pie. If you're planning to eat the fruit within one month, store at room temperature in resealable jars. I like to use pint-sized Ball jars with screw top lids, but plastic storage containers or zip-top bags work, too. Spoon the currant mixture evenly onto the pastry on the baking tray, leaving a small gap around the edges. Wet the edges with a little water. Place the other sheet of pastry on top of the currants and gently press the edges together with your fingers, before finishing with a fork.

dry orange slices | BBC Good Food How to dry orange slices | BBC Good Food

Depending on the type of the fruit, the size it's been cut, the humidity of the day, the power of your dehydrator, and the will of the gods, your fruit could be ready in as little as 6 hours or as much as 30. Thinly sliced apples and citrus will be crisp, and become more brittle as they cool to room temperature. Grapes, cherries, strawberries, and other berries will be leathery, like raisins. Mangoes, pineapples and the like will be leathery and pliable. 9. For longer-term storage, Condition the fruit Slice your fruit into 6mm thin strips, or leave small fruit (like raspberries) whole if you’d prefer You don’t even need a dehydrator to dry fruit. Forcing the moisture out of fruit requires low heat, dry air and air movement. An electric oven makes an excellent fruit dryer as it can do all of these things.

Dry Fruit Slicer

Thank you for sharing. Here in Yorkshire we call it “fly pie”. We used to get these from the local bakery when I was a child – but with an extra sweet layer of glacé icing on top. Do you think it is a good idea to spray the dried fruit slices with hairspray to preserve them for longer? Why not mix things up (and make eating messier) by trying Fruit Slice with puff pastry for a change? Rule of thumb: if you would eat the peel of the fruit in its natural state (apples, pears, etc.), you can eat it dried. Thin-skinned dried citrus peels can also be nice if you're into their slight bitterness, so feel free to leave lemons, limes, and oranges unpeeled, too. 3. Slice fruit in 1/4" to 1/2" pieces I added light soft brown sugar to the currant mix. I also made the pastry (handle it a little as possible). Then I cut it into 2 equal sizes, then put it in the freezer for 10 mins only and the pastry rolled out perfectly.