Mix together the water and bottle lemon juice into a non-reactive container such as a glass mixing bowl.
Wash apples well, remove stems. Many apple varieties purchased from the supermarket contain a waxy coating, make sure to remove the wax prior to using.
Slice and core the apples using an apple slicer/corer tool. There is no need to peel the skin, however, if you choose to do so make sure to reserve the peels and cores to make raw apple cider vinegar. See the notes below.
Place the sliced and cored apples into the lemon water solution to prevent browning.
Cut apples into small bite size pieces and add to the non-reactive pot. This makes it quicker for the apples to cook down.
Next, add the rest ingredients, bring to a boil making sure to stir often. Continue to boil until the apples have fully cooked and are soft to the touch.
Transfer the cooked apple mixture to a blender or food processor. Puree the apple mixture until a smooth consistency has been met.
Place parchment paper or silicone sheets onto the dehydrator trays. Spread the apple mixture evenly onto the sheets.
Verify the drying time based on the manual of your dehydrator. For those using an Excalibur dehydrate, set the temperature to 125 degrees Fahrenheit. The drying process will take 6 to 12 hours or until the mixture takes on a leathery texture. Thicker layers will take closer to 12 hours to dry.