I rarely peel apples for anything, from pies/crisps to sauce. If I need to core, I use what I call a hole punch--it just takes out a tubular core and leaves the rest of the apple whole.
Don't peel--don't core! Just quarter, cook down, then run through a food mill, which will take out all the undesirables.
I make deep-dish 9x13 farmer apple pies, which can use 25 apples at a time.
Applesauce.
Fruit roll-ups.
Dried slices.
LOTS for fresh eating. Kids and DH eat up to 4 per day, each.
Canned or frozen apple pie filling.
