Maiden Blush apples ripen in early autumn. The apple is distinguished by its ivory skin, combined with a swath of rosy-pink sun blush. An aromatic juicy apple, it is excellent eaten fresh off the tree. The flesh remains crisp and white when sliced, making it a wonderful choice for salads and drying.

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Position oven racks in the upper and lower third of the oven; preheat to 150°F.

Using a mandolin slicer or sharp knife, make ⅛-inch slices of:
 4 Maiden Blush apples

If you prefer, peel and core the apples before slicing.

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Place the slices on wire racks in a single layer. Bake 1 hour, then turn the slices over and bake another 2–3 hours. Check the slices periodically for dryness. Turn off the oven, prop the door open and leave the apples undisturbed until the oven cools completely, 1–2 hours. Test the cooled apples for dryness, if any moisture remains put the slices back in the oven for 1–2 hours more. The apple slices should become crisp when cool.

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Store in an airtight container.