I just peel them finely with a knife (manage to take off less than a peeler), put them in a bit of water and simmer, making sure they don't boil dry (I've nearly done that several times ). If you want them really soft as apple sauce, let them cook a bit longer and mash or puree them, or leave lumpy.

When I was making apple sauce for Steph, I used to freeze it in ice cube trays. I guess if you planned on making pies down the road, you could freeze (drain first) the pieces on lined trays (so it wouldn't freeze in one enormous lump), then once frozen, put into a labeled bag. Although, having said that, I think you just slice the apple finely and put into the pie crust raw?

I don't add sugar or anything like that, but that's only 'cos I'd be making them for Steph. And generally it would be sweet enough anyway.

You could add a couple of whole cloves or cinnamon stick if you wish.

Hope that is of some help to you. Good luck.