This apple pie moonshine is the perfect thing to make for your holiday parties as a beverage, or as a gift to your favorite person! It tastes just like apple pie, and doesn't hold back on anything. The best part is this moonshine recipe only gets better over time!
Is this real moonshine?
This isn't the illegal moonshine made in bathtubs you typically think of. Moonshine is slang for high-proof distilled alcohol produced "under the radar." The name came from the fact that it was typically made late at night to avoid detection. It's actually been legal in the US since 2010 and it's definition is clear, un-aged whiskey. This recipe uses no real moonshine, but instead we use Everclear which is easier to find and has the same range of proof.
How to make
Making apple pie moonshine is incredibly easy. And since it makes so much, it'll last you a while, too.
- Start by bringing our cider, juice, sugar, and spices to a rumbling near-boil.
- Bring the temperature down to a simmer, then leave at a simmer for an hour.
- Allow the mixture to cool completely.
- Stir in the alcohol and store in airtight containers - I prefer large mason jars.
You can strain out the spices, but I recommend leaving at least one stick of cinnamon inside each mason jar. If you want, you can skip the cinnamon and add in about ½ cup of Fireball instead for a nice cinnamon kick.
What can I used instead of everclear?
If you don't have access to Everclear or other 190 proof grain alcohol, you can use the highest proof alcohol you can find. There are higher proof vodkas available you can try, too. I've seen brands such as Smirnoff even sell higher proof versions of their vodka.
What does it taste like?
My recipe for apple pie moonshine makes a smaller batch than most, and we use mostly apple cider instead of an equal mix of cider and apple juice. As a result, it packs a heavier apple flavor, and has more viscosity. Because of all the spices we add it, it tastes a lot like apple pie in a glass.
Since we use Everclear, a bit of vodka, and some spiced rum, it also packs a big punch in terms of alcohol. Luckily, as the apple pie moonshine sits, the less alcohol you can taste. But there is still a lot of liquor, so sip lowly and drink responsibly.
This moonshine is great right after it's made, but it gets better the longer it sits. I recommend making this apple moonshine and leaving it to sit in the back of your fridge for at least 2 - 3 weeks before giving it a taste. You will see why it is a holiday favorite! Speaking of....
How long does flavored moonshine last
It all depends on how you store your apple pie moonshine. In an airtight container, it should last 3 - 4 months in the back of your refrigerator.
If you seal your jars properly in your mason jars, they can last up to three years. Properly sealed jars of moonshine do not need to be stored in the refrigerator until they are opened.
Some people even store their moonshine in the freezer. There, it can last 2 - 3 years.
Since this recipe makes a pretty decent amount of moonshine, I prefer to give away a few small mason jars to neighbors and friends, so moonshine never lasts more than several months in my home!
If You Loved This Moonshine, Try These Drinks:
Recipe Card
Apple Pie Moonshine
Ingredients
- 1 gallon apple cider
- ½ gallon apple juice
- 2 cups brown sugar
- 5 cinnamon sticks
- 2 tablespoons apple pie spice
- 2 tablespoons vanilla extract optional
- 750 mL 190-proof Everclear or high-proof vodka
- 1 ½ pints vodka high-proof or more everclear
- 1 pint spiced rum
Instructions
- Add the cider, juice, sugar, cinnamon, and apple pie spice to a large pot and bring to a rumbling boil.
- Turn down the heat and bring to a simmer. Simmer for an hour, stirring occasionally.
- Take off heat and allow to cool completely. Strain out the cinnamon, if desired.
- Pour in the vanilla, everclear, vodka, and rum. Stir to combine.
- Pour your apple pie moonshine in jars. Store in the back of your refrigerator if not sealing.
- Can be enjoyed immediately, or preferably after a few weeks in the fridge.
Ron Keller says
I know I am going to like your Apple Moonshine Receipt. Have tried several over the past several years. Will start making yours on 1 July, 2023. Have always added a cinnamon stick to each pint jar. Have even wrapped in cheese cloth to avoid sediment in the bottom of the jar. Didn’t work as much as I would like. So would skip and add Fire Ball. Have never had it. I believe you said 1/2 Cup. Seems like a small amount. I’m guessing I would add at the same time as the Ever Clear and Vanilla Vodka that I have. Would I still add the 5 Cinnamon Sticks during initial cooking process? I will be adding a comment 3+ weeks after making.
Amanda Powell says
I do not know which measurement you believe is 1/2 cup? There is nothing that requires 1/2 cup, but there is 1/2 gallon of apple juice and the 1 1/2 pints of vodka (you can of course use more)
Ron Keller says
I was going to eliminate the cinnamon stick in each pint jar and add 1/2 Cup of Fireball. Also might reduce sugar because Fireball is so sweet
Ron Keller says
Not 1/2 to each pint jar, but to the total ingredients. Is 1/2 Cup to little? I have the EverClear, Tvanabitch Whipped Cream Vanilla Vodka, Bacardi Oakheart Smooth Spiced Rum and Fireball
Ron Keller says
Wish I could double the Stars to 10! The BEST Apple Moonshine I’ve ever made with a few +/- from the “HOW TO MAKE” 1 thru 4 comments in #4! ALL previous recipes have been “Edited” and “Deleted”! This is a “Keeper”!!
Paul says
Amanda, your recipe for Apple Pie Moonshine is absolutely awesome, very smooth after 3 weeks refrigerated. It went so well for a Thanksgiving treat.
Amanda Powell says
I am so glad you enjoyed it!
Jeanette Hankert says
Have you calculated the alcohol %?
Amanda Powell says
I have not!
Beth says
How can we test the proof of this. We picked up a hydrometer but sadly it only works for pure grain. Highest proof ever clear we could find was only 95 proof.
Babs says
When you say, seal properly, what exactly do you mean? Since Everclear is so flammable, I would assume you can’t put the jars in boiling water to seal.
Amanda Powell says
Excellent question, and one I should elaborate on in the post. Because of the alcohol content, we don’t need a vacuum tight seal like you do when preserving or canning other things, but we still do need a tight seal on it nonetheless. Here is what I’ve found works. I boil my lid top to the jar for a few minutes, then quickly wipe it dry and place it on top of the jar. From there, I add the ring, and tighten it until it is “finger tight”. You get a small vacuum-like seal from the heated lid without needing to worry about boiling the everclear. I think I will make a video to show what I mean. I am actually working on a peach moonshine recipe that I will be photographing today!
Kristin Ziegler says
So you can put the filled jars into boiling water?
Claudia Lamascolo says
I seriously think I died and went to heaven. First of all you just put two favorites of mine in one glass, and this is a fabulous drink! Cheers wish I had someone else that will drink with me. oh well more for me!
Jessica Formicola says
I am so totally excited to try this Apple Pie Moonshine! Perfect for fall, and just the thing to satisfy my apple craving!
Love Keil says
Wow!!! This apple pie moonshine is making me thirsty, cant wait to try it! Pining!
Rebecca Hubbell says
Such a delicious recipe and so many fun fall occasions to enjoy it! The vanilla makes all the difference!