Judy Rodgers' Roasted Applesauce (and Savory Apple Charlottes)

INGREDIENTS

• Up to 2 teaspoons sugar, as needed
• A chunk of day-old, chewy, peasant-style bread (4 ounces or more -- you won't use more than 2 ounces, but you need plenty to work with in order to get the right shapes)
• Pinch of salt
• A splash of apple cider vinegar, as needed
• About 1 1/3 cups Roasted Applesauce
• About 2 tablespoons unsalted butter
• About 2 to 3 tablespoons unsalted butter, melted
• 3 1/2 to 4 pounds apples (Rodgers uses crisp eating apples, like Sierra Beauties, Braeburns, Pippins, Golden Delicious or Galas)