A few years ago, I was introduced to apple pie moonshine. My mother-in-law’s parents come to all holiday gatherings with their homemade apple pie moonshine in hand. I had never had anything quite so smooth, sweet and surprisingly potent!
After researching varying versions of this holiday treat, I went to work on developing my own. The spices and sugars make this liqueur a crowd favorite. A safe recommendation is up to three ounces per serving, however, I have seen it in larger quantities, especially on cold outdoor evenings like Halloween or when caroling. If you subscribe to the bigger is better mantra, add a few ice cubes to lessen the punch (and potential pain in the morning).
Finally, I recommend whenever possible, use fresh ingredients for this delicious apple pie moonshine recipe. Check out the local farmers market and orchards for fresh cider, juice, and spices.
How to Make Apple Pie Moonshine
Taste of Home / Jennifer Schwarzkopf
- 5 cinnamon sticks
- 3 whole cloves
- 1/2 gallon of apple cider
- 1/2 gallon of apple juice
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 1/2 cups vanilla vodka
- 2 1/2 cups 190 proof grain alcohol, like Everclear
Step 1: To make this apple pie moonshine recipe, begin by mixing the first six ingredients in a large stainless steel stock pot (5.5 quarts or larger) and bring to a boil.
Step 2: Reduce heat and simmer for 20 to 30 minutes.
Step 3: Remove from heat and let cool to room temperature.
Step 4: Once completely cooled add the liquors and stir well.
Step 5: When you’re ready to bottle the liqueur, stir again, pour into bottles and seal tightly.
Step 6: Refrigerate liqueur until you are ready to serve.
Like most things, the longer this apple pie moonshine recipe sits, the better it gets. So, if you can, give it a few days before serving, but make sure to drink it up within about three months. With the holidays coming and lots of company visiting, that shouldn’t be too difficult!