Apple-pie moonshine offers the warm, spiced aroma of fall in a simple homemade blend that brightens gatherings and chilly nights alike. Whether you consider yourself a seasoned enthusiast or a curious novice, this easy recipe lets you capture the flavor of the beloved dessert in a smooth, sip-worthy spirit.
In this guide, we walk you through the entire process of making apple pie moonshine, covering ingredients, prep, the step-by-step method, and serving tips. You’ll also find answers to common questions about this lighthearted recipe. Let’s get started.
What Is Apple Pie Moonshine?
Apple pie moonshine is a spiced, sweet spirit brewed from apple cider, apple juice, sugar, cinnamon, and a strong neutral liquor, most often traditional moonshine or Ever clear. Its name recalls the classic all-American dessert because the drink smells and tastes exactly like warm apple pie.
Apple pie moonshine is prized for its easy-going nature; you can make it stronger or sweeter, and it tastes just as good served cold or poured over ice. Cheers with it at a friend’s party, sip it straight from a jar during a quiet night, or hand a bottle as a homemade gift—it always fits the occasion.
Ingredients Needed for Apple Pie Moonshine
Putting together a batch requires only a few common ingredients, listed here:
Main Ingredients:
- Apple cider, 1 gallon: The spicy, tangy foundation for the flavor.
- Apple juice, 1 gallon: Extra sweetness that builds the apple taste.
- White sugar, 4 cups: Balances any sharp notes from the cider.
- Brown sugar, 2 cups: Soft, caramel notes that deepen the overall mix.
- Cinnamon sticks, 4-6: The warm, familiar hint of classic pie spice.
- Cloves, 4-5 whole: A gentle, lingering warmth in the background.
- Nutmeg, 1 teaspoon: Just a dash adds subtle complexity.
Alcohol Base:
- Moonshine or Ever clear, 750 milliliters to 1 liter: The high-proof spirit carries the flavors and gives the drink its kick.
Optional Ingredients:
- Vanilla extract (1 tsp): A small splash rounds out the profile with subtle sweetness.
- Apple slices (for garnish): Bright, fresh slices make a simple and eye-catching garnish.
How to Make Apple Pie Moonshine: Step-by-Step
Step 1: Preparing the Apple Base
In a large pot set over medium heat, stir together the apple cider and apple juice. Gradually bring the liquid to a gentle simmer; do not let it reach a rolling boil. Add both the white and brown sugar, then stir until the grains dissolve completely and a syrupy base forms.
Once the sugars melt, drop in the cinnamon sticks, cloves, and grated nutmeg. Let the mixture simmer for roughly thirty minutes, stirring every so often. Taste along the way; the goal is a balanced, spicy aroma that mimics fresh-baked apple pie.
After thirty minutes, lift the pot off the burner and set it aside to cool to room temperature. Cooling the base is essential before adding alcohol; a quick decision protects flavor and prevents unwanted evaporation.
Step 2: Making the Infused Alcohol Mixture
While the apple mixture cools, turn your attention to the alcohol. Pour the moonshine, or Ever clear, into a clean, roomy jar. Feel free to tweak the amount; less will mean a milder drink, more will boost the kick.
Once the apple base has cooled, slowly add it to the jar and give everything a gentle stir until the flavors blend.
At this stage, you can stir in a splash of vanilla extract for extra smoothness, or leave the cinnamon sticks in for bolder spice—reserve the cinnamon’s strength in mind and taste it along the way.
Step 3: Combining the Ingredients and Letting Them Rest
When the mix looks uniform, seal the jar tightly and store it in a cool, dark spot to infuse. Give the apple pie moonshine at least three to five days, though a week or longer usually yields richer, rounder flavor.
Once the infusion period is complete, pour the liquid through a fine mesh strainer or cheesecloth to remove spices and sediment. The final drink should flow smoothly and showcase a harmonious blend of apple and cinnamon. Its clean appearance signals that it is ready for pouring.
Tips for Perfect Apple Pie Moonshine
- High-quality ingredients yield the best flavor, so start with fresh, unfiltered apple cider and pure apple juice.
- Sweetness is a matter of taste; add extra sugar or a splash of vanilla, but resist the urge to mask the spirit altogether.
- Patience pays off; store the jars in a cool, dark place for several weeks, allowing the flavors to marry into a deeper and richer profile.
- Serving temperature matters; chill the jars in advance or pour the drink over clear ice for a crisp refreshment on warm evenings.
- For an extra visual and gustatory detail, float thin slices of tart apple in each glass just before handing it to guests.
Storing Apple Pie Moonshine
After whipping up a batch of apple pie moonshine, keeping it in tip-top shape comes down to good storage. Pour the liquid into a clean, airtight jar or bottle and seal it tightly to keep oxygen out. Then stow the container away in a cool, dark cabinet or cellar; that environment lets the spices gently merge, and the alcohol remain stable.
Avoid spots where the sun beats down or the heat from appliances can warm the spirit, because those conditions fade color and flavor. The drink stays shelf-stable for several months when protected, and some home distillers swear that waiting a full year deepens the apple-and-cinnamon notes even more.
Common Mistakes to Avoid
Crafting apple pie moonshine is straightforward, yet a few quick missteps can spoil the whole batch. Watch out for these blunders to ensure a smooth, inviting result.
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- Overheating the base mixture: If you let the cider and juice boil hard, the blend picks up an unpleasant bitterness. Instead, keep the heat low and let it simmer softly until the sugars dissolve.
- Using low-quality alcohol: Whether you made your own high-proof shine or bought a bottle, it needs to be pure and clear. Impure booze clouds the flavor and can leave an off finish.
- Skipping the aging process: Patience pays off; give the jars at least three days, or longer if you can, so the fruits and spices really speak to each other.
