30 minutes stovetop, overnight in the oven (8-8.5 hours)
3 medium apples, chopped into 1” pieces (1.3 lbs of apples chopped into 3.5 cups)
3 medium pears, chopped into 1” pieces (1.3 lbs of pears chopped into 3.5 cups)
¾ cup water
4 teaspoons pumpkin pie spice
2 tablespoons sugar
1/2 medium lemon, juiced (about 2 tablespoons plus to taste)
Dash of salt
In a medium saucepan, bring all ingredients except lemon juice to a boil and then down to a simmer. Cover and cook on low for 15 minutes.
Mash fruit using a blender until very smooth.
Return to pan, add lemon juice slowly to taste and adjust pumpkin pie seasoning or sugar if necessary.
Continue to cook on a low simmer for about 5 more minutes until fruit has thickened a little and any additional sugar has dissolved.
Heat oven to 150 degrees (or use a dehydrator). Line baking sheet (with edges) with plastic wrap or silicon liner.
Pour mixture into lined pan. The thickness should be a very even ¼” and no thinner. Bake overnight, about 7.5-8 hours. If your mixture is thicker than ¼”, adjust cooking time to be longer.
When fruit leather is fully dried and leather-y in texture (not tacky or sticky to the touch), cut using a pastry cutter, or roll with parchment paper and cut into 1” rounds. Store in plastic bags or an airtight container.