The only time I've ever made applesauce was when I used to make my oldest child's baby food. Since it was baby food it contained only apples and water. I would never have thought to add butter and honey to applesauce! They were nice additions. I only used 2 Tbsp. of honey due to Maren's comments, but I think it would have been good with 3 or more Tbsps. Mine turned out a bit more tart than I prefer. Using different types of apples might help this also. I couldn't even tell that the butter was in it, so I think next time I'd leave it out just to cut out the calories. Since I didn't have apple juice on hand and had to go to the store, I splurged and got the unfiltered stuff. Really, I don't see why it really makes a difference if you use that over filtered juice. Next time I'd probably use regular apple juice since it's typically less expensive.
I liked Alton Brown's suggestion of using a melon baller to scoop the core out. Very easy! I only cooked the apples for the 10 minutes called for, then tried to use my stick blender to blend it up. I'm not sure if the apples weren't soft enough or if my stick blender just isn't very good (I did buy it used), but it wouldn't blend it up all the way, so I ended up putting it all in my regular blender which quickly made it nice and smooth. If you prefer your applesauce chunckier then you should use a potato masher or a food processor.
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