Two Part Question - Too Many Apples, and Peels in Applesauce

I am in a similar situation as the person who wrote in with an abundance of onions to use up - my parents in Upstate NY send me about a dozen apples every year from their local apple farm. I can only eat a few before they start to turn to mush or I get sick of them. Any ideas for recipes besides the obvious - pie or applesauce? PS I do not have the equipment to can anything.

Also, if I do go the applesauce route, do I REALLY have to peel them? My logic is that if I can leave the skins on for mashed potatoes, surely it would work for applesauce?

Muchas gracias!

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