Several months ago, I was talking to a friend about APPLES. I had a few boxes of apples that I needed to take care of. I told her that I would be making applesauce or freezing them(more on that later). I told her I wasn't going to make anymore apple pie filling to bottle, because I still has so many bottles from the last time I had a lot of apples. I just don't make more than one or two apple pies per year.
She told me that another friend of ours makes apple pie fruit leather, by using the bottle apple pie filling. SO, I talked to our friend and she said that she bottles her apples w/out the pie seasonings and then just adds them when she makes the fruit leather. Since I already has 'pie filling' that I had bottled, I'll tell you how I made the leather :)
Apple Pie Fruit Leather
32 oz apple pie filling (I'm sure any fruit pie filling would be equally delicious)
Directions: Puree pie filling in blender or food processor until smooth. Spread an even layer of puree onto a cookie sheet covered with parchment paper(to make it easier to remove when finished). Place in oven at 150-170 degrees(170 is the lowest my oven will go). Bake for 6-8 hours, or until it fills sticky, but not wet. Mine took a few hours longer to cook, because I had two pans in the oven. Cooking time will also vary depending on the amount of liquid in the pie filling, or how 'wet' it is...make sense? Let cool completely. Roll up and cut into strips.