I've made applesauce on the stove top, in the microwave, in the slow cooker, and baked in the oven. I've made it with apples and pears (I guess that would make it apple-pear sauce), with cinnamon and sugar, and plain. I've canned applesauce several times. I probably should have chosen the more interesting long-cooked (second) variation, but that only sounded good to me as a component of a dessert and I wanted something to eat on its own, so I went with the first version. It was okay, but nothing to write home about. I followed Dorie's advice and didn't bother coring or peeling the apples. I just chopped them, cooked them, and then ran them through the food mill. I like a chunkier applesauce so I used the larger disk, but I ended up biting into some seeds that made it through. I guess I should have used the finer disk, although I'm not sure if I would have loved the consistency. All-in-all this was okay, but I think I'll use one of my other applesauce recipes in the future.
Because photos of applesauce are boring, and my discussion of the recipe isn't much more exciting, here's a photo of Charlotte on her first Halloween. She was not a fan of her pumpkin outfit! Hopefully she'll like it better next year.