Wash, core, and slice the apples into large chunks. No need to peel. Throw them in your food processor or high-powered blender and blend until smooth. You may need to scrap down the sides a few times to ensure you get it evenly blended into a nice puree.
Transfer the apple puree into a 9×13 pan. Add in the vanilla, rapadura, lemon juice (I used peel), and spices.
Bake the puree in a 300 degree oven for 2-3 hours. Stir every once in awhile. The apple butter will begin to thicken. Simply cook it until it's done to your desired consistency. Remove from the oven.
Once the apple butter has cooled, remove the cinnamon stick. Transfer it to a few pint sized mason jars, cover with lids and bands, and stick 'em in the freezer for safe keeping. Alternatively, you could also process the warm apple butter in a water-canner for ten minutes.