They didn't have apple pies in Spain, and they definitely didn't have apple butter. Seville is more of an orange kind of town, what with the freshest Valencia oranges available right at the time the orange trees on the streets are bending with the weight of the too-tart-to-stand Seville oranges. Though the Seville oranges weren't edible fresh from the tree, no city could every smell more glorious than when those trees flowered.
Apple Butter: tweaked from Simply Recipes 20 apples 1 cup apple cider vinegar 2 cups granulated sugar 1/2 cup brown sugar 1 cinnamon stick 1 teaspoon ground ginger 1 teaspoon cardamom 1 teaspoon allspice 1 teaspoon nutmeg 1 tablespoon lemon juice Peel, core and quarter the apples. In a large pot on medium-low heat, combine all the ingredients. Bring to a boil and then reduce to a simmer. Stir the apples frequently, mashing them as they soften. A lot of recipes require pureeing the apple butter after simmering the mixture for an hour, call me lazy but I think that's a pain and who cares if it's a little chunky. So I just mashed all the apple bits to a puree while it simmered. Taste the apple butter and adjust sugar and spices as necessary. It should take about 3 hours for the butter to thicken and turn a carmelized-ish brown color. You can even leave the apple butter on the stovetop and tour a 20th-century castle and it won't burn! Follow typial canning procedures to preserve the apple butter.