Wash the apples and put them in an apple divider. Press these through and cut the columns into pieces. Take a large saucepan and add the pieces. Drizzle with the lemon juice and add the raw cane sugar and vanilla pod / pulp.
Then bring the whole thing to the boil, then switch it down and let it simmer on low heat for about 20 minutes with the lid closed. Put half of it in a clean glass and season the other half with the spiced thyme.
I used the third part of the applesauce for lunch. Put the rest of it in a clean glass as well. The applesauce - simply is stored refrigerated and lasts about 2 months.