I can't find any information about the health benefits for people of apple enzymes, so I wouldn't worry about it. It's likely that the enzymes get broken down by our stomach acids and bile and never get absorbed into the body to do anything.
The purpose of enzymes in plants is to assist in ripening and eventually spoiling the fruit. So cooking inactivates the enzymes and makes the fruit last longer.
That said, here's what I would do. Let's say four apples is a pound. I would start with a half teaspoon of cinnamon and a teaspoon of sugar. I use Fuji apples for applesauce and they're already pretty sweet, so they don't need much. Honey needs heat to distribute evenly in a preparation like this, so I'd only use that if you decide to cook it - which is no more difficult than puréeing it
Then maybe a half cup of raisins. To me, that's enough stuff in applesauce. Hope this helps.