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This is not your average applesauce recipe, and that's a good thing.  I've never been big on applesauce except when my mother made it, and that was only during holidays.  This dish is sweet, spicy and best served warm.  We used to eat it with a meal, but also treat it like dessert.  The combination of tart and sweet is unbeatable.  One year, mom made a pastry crust, added the leftover sauce and made it into an applesauce pie.  Yum.

Applesauce

10-12 green apples (such as Granny Smith), peeled, cored & thinly sliced
1 stick butter
1/4 teaspoon salt
2 tablespoons (approx.) sifted flour
1 1/2 cups white sugar
1 tablespoon cinnamon

Cover bottom of large pan with one-half stick of butter, thinly sliced.  Layer apples over butter.  Sprinkle just enough flour to cover top.  Add salt, sugar and cinnamon, and top with remaining slices of butter.  Cover and set over medium heat.  When apples just begin to bubble, lower and simmer half hour to 45 minutes.  Don't stir.  Check to see if sticking.  When apples are well done, mash.  Finish with immersion blender if smoother texture is desired.  Replace lid and let cool.  Serve warm.

Makes 6 servings
Can be adjusted -- use 2 apples per person.