Place a large pot on the stove and add the water.
Cut all the apples in half and then quarter each half. No need to peel or remove the core.
Add all the cut apples to the pot.
Add the lemon juice and cinnamon to the pot.
Turn the stove on and turn the burner to medium-high. Bring the water and apples to a simmer and then turn the heat down to low and cover the pot. Allow to simmer for 30 minutes
After 30 minutes, remove the lid and break up the apples with a spoon or potato masher. The apples will be very soft.
Continue to simmer, uncovered, on low for 15 minutes.
Turn off the heat and allow the apples to cool slightly.
Transfer the apples, in batches, to the food mill placed over a bowl and process the apples through the food mill.
Cover the bowl of applesauce and refrigerate or decant apples into individual serving jars and refrigerate. The applesauce will stay fresh for a week to 10 days.