Slice your peaches (or other fruit).  Place fruit into a large pot.

Add water to the bottom -- just a small amount, 1/4 c. or so.  Then, put the pot on the stove, put a lid on it, and let it steam on low for 30 minutes or so.

When the fruit is soft, scoop it out into a blender.

You will have liquid left in the bottom.  I strained it, heated it up separately, mixed it with gelatin, and made Jell-O.  You can drink it, use it to sweeten smoothies or baked goods, or eliminate it.  Whatever you want.

Puree the fruit.

If it is pretty thick, like applesauce, you can pour it straight onto parchment paper on dehydrator trays or baking sheets (use the parchment paper!).  If it's thinner, pour it back into the pot.

Simmer on low until it's thick enough.  I've done it with and without this step and it always worked.  You don't want it too thin, though.

Pour onto dehydrator sheets, about 1.5 - 2 cups per large tray.  You want a nice layer, but not too thick.

Put into the dehydrator on 120ºF or an oven on low (170).  It takes a good 12 - 15 hours in a dehydrator; an oven would only take 2 - 3, so watch carefully.

Pull it out, and you're done!  Fruit leather.  I cut mine into about 9 - 10 pieces per large sheet and stored them in a bag.