Adding Apple Flavour to Corn Whisky?

[CharliePattonsSon]

I've become pretty adept at making good pure all grain corn whisky. That's what I started on, learned on and developed and is the only spirit I have made thus far.
Done 8 runs now and product is better and better each time as I get more profiecient at the cuts and consistency etc. I have had friends and family try it and are blown away by the quality and taste so I guess I'm doing something right! lol

Ready to try something new though.
I want to try and get some apple flavour into my Corn Whisky recipe. Currently 8.5 - 9 lbs flaked corn and 1.5 lbs of malt barley for 5 gallon mash.
I'm thinking of maybe using apple sauce added to the mash just prior to pitching yeast for my 3 day average fermentation or maybe even fresh pureed McIntosh apples.

Would this be a good way to do it? Or will I be pushing my Wal Mart bakers yeast too hard by adding the sugers from the apples/apple sauce being added into my corn mash?
Would it make more sense to add the apples after fermentation to my strained mash at the same time I add my tails from last run?

Not keen on mixing my post stilled whisky with "apple pie" recipes like the brown sugar and cider/cinnamon stuff I found online. I tried it during the holidays and ended up with a weak drink of which I didn't care much for the taste.

Can anyone recomend a good approach or maybe educate me on anything I need to know to kind of steer me in the right direction on this?
How do I get some natural apple flavour and keep my mash pure with no refined sugar.
Any help/tips/advice or guidance will be much appreciated from some of you more experienced guys.