The Honeycrip apples are TO DIE FOR right now. I chopped up as many apples as I could fit in my biggest pot. I had a few Granny Smith apples, so I added those in too. Once the pot was filled to the brim, I added water. I usually add enough water so that it fills about half of the pot. I really hate it when the apples scorch and stick to the bottom, so I always make sure I have plenty of water.
I added about a quarter cup of sugar and a tablespoon, or so, of cinnamon. I put the lid on and simmered the apples for about a half hour. By the time the girls came home from school, the apples were soft and ready to be made into applesauce. I always use a food mill to make my applesauce. My grandma and mom always did it that way, so I do too. We put the cooked apples into the food mill and the girls took turns smooshing the applesauce out.
They had a great time cooking their own snack and gobbled it up! We served the warm applesauce with graham crackers. Ooooh, warm applesauce on a cool fall day… warms the tummy.