I left the skins on when I made this, but you certainly could use a food mill to separate the skins from the apple if you wish (do this after roasting the apples).
7 pounds cored and quartered apples
1/2 cup maple syrup
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
4 cups apple cider (more or less to thin to your desired consistency)
1/2 cup lemon juice
Combine maple syrup, cinnamon, nutmeg, and salt. Pour this mixture over apples and toss to combine. Place apples on baking pans and roast at 400 degrees for 40 minutes.
Put roasted apples and pan juices in large cooking pot. Blend with immersion blender. Add apple cider to achieve desired thickness of sauce. Add lemon juice and heat through.
Applesauce can be canned (with water bath process) or frozen at this point.