Peel all apples with regular potato peeler.
Roughly cut out the core of the apples. You are going to cook them to death, so a little bit of peel or core is going to be softened up.
Chop into smaller chunks, like 4 per apple half.
Toss into pot and add apple cider.
Set over medium heat and cover with lid. It will seem a little dry at this point, but never fear, the apples will start to give up lots of water and it will not burn.
Check on the apples after 5 minutes and reduce heat to a low boil once it starts bubbling. Remain covered and stir occasionally.
Once the apples begin to soften and lose their shape, about 25-30 minutes of cooking, remove from heat.
Smash with a potato masher to achieve desired consistency.