Original Source: The Good Huswifes Handmaide

To make an Apple Moye
Take apples, and cut them in two and foure peeces, boyle them till they be soft, and bruise them in a morter, and put there to the yolks of two Eggs, and a little sweet butter, set them on a chafingdish of coales, and boyle them a little, and put there to a little sugar, Synamon and Ginger, and do serve them in.

Original Source: Thomas Dawson, The Good Huswife's Jewell, Book 1

To make Apple moyse
Roste your apples, and when they be rosted, pill them and straind them into a dish, and pare a dozen od apples and cut them into a chafer, and put in a little white wine and a little butter, and let them boile till they be as soft as Pap, and stirre them a little, and straine them to some wardens rosted and pilled, and put in Suger, Synamon and Ginger, and make Diamonds of Paste, and lay them in the Sunne, then scrape a little Suger uppon them in the dish.

Original Source: John Murrell, A New Booke of Cookerie

TO MAKE APPLE PUFS
TAKE a pomewater or any other Apple that is not hard, or harsh in taste: mince it small woth a dozen or twenty Razins of the Sunne: wet the Apples in two Egges, beat them all together with the back of a knive of a Spoone. Season them with Nutmeg, Rosewater, Sugar, and ginger: drop them into a Frying-pan with a spoone, fry them like egges, wring or the juyce of an Orenge, or Lemmon, and serve them in.

Original Source: A Proper Newe Boke of Cookery

Take a dosen apples and ether rooste or boyle them and drawe them thorowe a streyner, and the yolkes of three or four egges withal, and, as ye strayne them, teper them wyth three or four sponeful of damaske water yf ye wyll than take and season it wyth suger and halfe a dysche of swete butter and boyle them upon a chaffyngdysche in a platter, and byskettes or synamon and gynger upon them and so serve them forthe.