I use my handy dandy apple peeler corer to peel, core, and slice. That cuts up my apples nicely, and I put them in a big stock pot.
I add about 1/2 cup water, then cover it and allow it to simmer on medium heat for 30 – 60 minutes.
I stir about every 10 – 15 minutes to allow the apples to steam and begin to fall apart. This results in very chunky, thick applesauce.