Slice your apples into wedges. You can use an apple corer/slicer if you have one, or I just slice mine about 1/2" thick with a kitchen knife.

In a medium sauce pan, add your water and the sliced unpeeled apples.

Cover the pot and cook over medium heat until you hear the water come up to a simmer.

Reduce heat to medium low, leave covered and continue cooking for about 45 minutes, or until the apples have gotten very tender.

You can test for doneness by piercing the apples with a knife. There should be no resistance.

Remove the pot from the heat.

Set a food mill fitted with the medium grinding disc over a bowl.

Transfer the hot apples to your food mill and grind the apples by turning the handle clockwise. Every once and a while turn the handle counterclockwise to clean the grinding blade and disc. 

Keep grinding until all the apples have been processed through the disc into the bowl, and just the peels remain in the mill.

Give a scrape to the bottom of the food mill with a rubber spatula to get any applesauce stuck on the bottom of the mill.

Give the sauce a quick stir and it's ready to eat!