Apple sauce, some folks peel them, others just thoroughly wash them, them cube them up with the core taken out. In a big honkin pot, (like 20 qt) add all the cubed up apples, add 2 cups, maybe 3 if they are drier apples. Cortland, Macs and Spies are great for cooking. Start them on a medium heat, use a potato masher and keep pushing them down, don't let them sit for long otherwise they'll burn. After 20 minutes or so, add 2 tablespoons or more of cinnamon. I add a bit of powdered ginger. Add sugar as required to sweeten, probably 2 cups, keep stirring. When you like the consistency,( I like mine lumpy), turn off the stove, ladle into jars to about 3/4 inch from the top, on goes the lid. Let them cool and into the freezer. I still have a couple from last fall.
If you make a lot and want them peeled, invest in the green metal apple peeler, they're around $20, they peel, core and slice all in one run.