How to cook
Clean the apples from their core and any rotten parts need to be cut off.
Cut them into cubes and place them in a pot.
Pour 1/2 cup of water. Turn on the hob to low heat and boil for 3-4 hours until the apples soften, while stirring occasionally.
Then puree the apples.
Place them back onto the hob until the excess liquid has evaporated. Add as much cinnamon as you like.
Place baking paper in a tray.
Pour the apple puree into the tray. It should be 0.16″ (4 mm) thick, the edges should be 0.12″ (3 mm) thicker because they dry faster.
Preheat the oven to 390°F (200°C), put the tray in it, after 20 minutes reduce the heat to 160°F (70°C) and dry it for 5-6 hours.
After that, remove the tray and leave the tasty pestil to cool completely.
Turn it over onto a towel and remove the paper from the sugar-free apple and cinnamon pestil.