Wash, peel, and slice apples.
Pour enough water into a stock pot to cover the bottom, add apples, and cook for 20 minutes until the apples become mushy. Stir occasionally. The apples won't all fit in one pot so this step will need to be done in batches.
When the apples are done cooking, spoon them into a blender and blend to desired texture. I detest chunks in my applesauce so I blend until it is completely smooth. Once all the apples are blended, pour the applesauce back into the stock pot.
Add the honey and cinnamon and stir to combine. You may want to add more honey depending on the tartness of your apples.
At this point you can eat, can, or freeze the applesauce. It will last for 1-2 weeks in the refrigerator.