The apple, and pear, drying was also done in France in parts of the Loire Valley but whole and then pressed flat. Pommes (and poires) tapees. The things apparently were popular with sea voyagers. Cored then dried whole and then hammered or, in a special press, pressed flat. To rehydrate them you stew them in red wine. They are quite nice. But as with many things such as oysters and salmon what was once a cheap foodstuff has become expensive.