actual apple sauce -vegan, gf (when using gf ingredients) and cheap

So um... we always grab a ton of apples once fall hits but this year we have an apple csa. http://www.earthfirstfarms.com/CSA.html. Lo and behold, I show up to pick up apples and there are an entire peck (about 15 lbs) of Macintosh waiting for me yesterday. 85$ a year for apples every two weeks for 4 1/2 months (plus extra goodies) is a pretty good deal when you keep in mind that a 3 lb bag of non organic apples will cost 3-4$ in the city. We only have two people in this house and the turtle never has more than a few bites(if feeding apple to aquatic turtles peel and make chunks really small.)Stef has always been ridiculously picky about texture so only a select few are eaten raw. When you get organic there are also going to be a few with holes or other minor damage and it's a good way to use them up. Butter is expensive and pretty bad for you so there's a limit to pie and crumbles.  Grilled cheese with apples and apple squash soup aside there are few things more versatile than good applesauce. You can use it as a fat replacer in baking where you would a fruit spread, it's healthy, high in fiber and vitamins and it's good with everything. It's also really really easy. And you probably already know how but if not that here's a recipe:

Applesauce-not for canning (not enough acid)

Doubles and trebles easily if you have a big enough pot.
Take 2 lbs of apples (or more) remove gross parts if present and chop, wheedle as much fruit as you can off of the cores as well). You can peel but I don't.
Throw this in a big pot 3-4 qt minimum (if you don't want it to taste like iron don't put it in cast iron)
Cover the apples with  their volume in water (or cider if you want really sweet applesauce or half of each)
Add 3 tb of lemon juice if the apple are a non tart/sweet variety like golden delicious or lys goldens.
Add 1-2 tb cinnamon and bring to a boil
(you could also add diced fresh ginger,cardamom, currants or raisins,garam masala,nutmeg and chopped walnuts or pecans or if making for babies peel the apples,leave out the spicesand nuts. Then run it through a food mill or puree)
Stir and reduce to a simmer.
You will also need a project that can be put down at a moment's notice to do in the kitchen as applesauce is sugar and it burns easily. Stir as needed. If the sauce is chunkier than you like and the sauce is getting thick you can add water, stir again and allow it to cook a bit longer or you can mash it as you would potatoesbut you know, more carefully, because this is molten sugar and acid. Allow to cool somewhat before serving for a dessert ( I like to add a drizzle of honey to this sometimes) or store in fridge for a week or in freezer for 2-3 months.