Hi Chef Tony, sure, that will work.
Yeast are everywhere, particularly on the surfaces of fruits.
That is why if you buy some apple juice, without preservatives, you will get fermentation and a 'wine' just by letting it sit (we do this yearly by the way, but add some sugar to the apple juice to help the yeasty beasties along).
The only problem is you are getting the wild variety of yeast that happens to be attached to the apple you chose. The product you will get will depend upon those yeasty beasties.
I am with Ishbel. As usual, she is always right, if I need yeast I buy it.
The stuff is cheap and readily available in the baking aisle of the supermarket(unless you are going to make wine or beer. Then you may wish a special yeast for which we go to an appropriate store or order on the web).
Wild yeast is also the reason that, for many centuries, we have had such great foods as sauerkraut and kimchee.
And the reason San Francisco sourdough is so flavorful is that they have a yeast they have propagated and used for years.
But if you lkie the stuff you make, use it.
And take care.