I use the same trick with no peeling. After they cook and get soft we use a foley food mill to separate the seeds, skins and stems from that amazing apple sauce. The kids all love taking their turn at cranking the mill. There's a couple of teaspoons of cinnamon thrown during the cooking, sometimes a squirt of honey, sometime a small 1/4 cup of sugar maybe a squirt of lemon juice. Apple sauce is very simple and you can play with it easily. I'll give the vanilla a whirl in this years batch. My whacky theory is that you get out some of the nutrition from the skins into the sauce that way plus it feels easier than peeling. One last trick with apple cider, we use it in place of water in instant pancakes on camping trips. Excellent!

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