The larger screens are usually for stuff like salsa as one screen can give minced bits. The regular screen that comes with it would the the best choice. You can biol the apples a few minutes, and then just cut in quarters if they are too big for the hopper opening. The result will apple sauce without seeds and skins. If you find that the seeds tend to cause a jam, they can either be cut out once the apples are in quarters, or use the shorter grape spiral auger. Big seeds may require that shorter auger. To add a bit of chunky, you can also finely chop up a few apples of different types, or use the biggest holed screen (the saalsa one) thats about 3/16 inch diameter. Keep in mind if you do use that bigger holed screen some seeds will go through, so you may want to remove them first. In any case, texture is your choice and you have several options. Softening the apples in a pressure cooker/canner is OK too. When you make the sauce, be sure to use some ascorbic acid in it so it will not darken too much.