Classic Applesauce

• 4 pounds any combination of apples (about 8 large), rinsed, halved or quartered
• 1 (3-inch) cinnamon stick
• 2 tablespoons fresh lemon juice
• 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
• A food mill

1. Combine apples, cinnamon stick, lemon juice, salt, and 1/4 cup water in a large Dutch oven or other heavy pot. Scrape in seeds from vanilla bean and add pod. Cover pot and cook over medium-low heat, occasionally stirring with a wooden spoon and checking to make sure apples are not scorching (add a splash of water if they are), until apples are soft and falling apart, 35-45 minutes. Uncover pot and let apples cool slightly.
2. Working in batches, pass apples through food mill fitted with a medium disk into a large bowl; discard solids. If sauce is watery, return to pot and simmer over medium heat until thickened.
3. Applesauce can be made 4 days ahead. Let cool; cover and chill.

apples, cinnamon stick, lemon juice, vanilla bean, mill

Taken from www.epicurious.com/recipes/food/views/classic-applesauce (may not work)