Servings: Makes 2 quarts
8 pounds apples (tart varieties like Granny Smith or Pink Lady® work best)
1/2 cup water
sugar to taste
Cinnamon to taste
1) Core and quarter apples. Put in a heavy saucepan with a closely fitting lid, add water, and cook over low heat until very soft.
2) Puree through a food mill and add sugar and cinnamon.
Source: Washington Apple Commission