You'll want to have everything prepped as you are peeling the peaches. Peel and remove pit and any bruised or buggy parts. After you put several into the bowl or slow cooker, add a bit of lemon juice onto the peach to help keep it from going brown. Keep doing this until you are finished with the peaches. This recipe doesn't need to be exact. Approximately 8 cups of fruit to 1 cup of sugar. Adjust it to what you have. Add the sugar and mix.
Cook on low for 4 hours. Stir several times if necessary during the cooking process. Once it's cooked down you'll want to use an immersion blender or regular blender to blend it down to a thin texture.
For my dehydrator I cut parchment paper the size of each of the trays. I placed them at the bottom of each tray and then sprayed with cooking spray. Then carefully pour or scoop the fruit leather mixture into the trays and spread around, carefully making sure it doesn't get to thick or fall over the edges. It also shouldn't be too thin.
I don't have a temperature setting on my dehydrator. I set the trays on top of each other and turned it on. Every 4 hours I would change the order of the trays so that they would dehydrate more evenly. Once the entire tray is no longer sticky or mushy you'll know it's ready. I would let them sit for about 5 minutes, once out of the dehydrator before pulling a large section of Reynolds Wrap, pull off a section of the Peach Fruit leather from the parchment paper, lay it flat at the edge and roll it up.
Store in the fridge in a container or a large ziploc bag until they are ready to be consumed.