Add all ingredients to a medium-sized saucepan over medium heat and stir to combine.
Once water begins to boil, reduce heat and simmer for about 1 1/2 hours, stirring occasionally. Add water as needed to keep from sticking to the bottom of your pot.
Once the apples have broken down, remove from heat. Allow to cool completely, then spoon the mixture into a blender.
Blend until apple butter reaches the texture you prefer. I like mine smooth, but it’s also delicious with some apple chunks left intact.
If you desire a thinner consistency, add water one tablespoon at a time to the apple butter, while stirring, until it reaches the consistency you like. If you desire a thicker consistency, pour your pureed apple butter back into the pot and continue to simmer until thickened to your liking.
Transfer apple butter to an air-tight container and store in your refrigerator. Enjoy!

3 apples of choice, cored and chopped
1/2 tablespoon apple pie spice
1/2 cup water