Warm, spiced, and just the right hint of mischief, this apple pie moonshine blends apple cider, apple juice, cinnamon, and a splash of grain alcohol for a cozy sipper.
Imagine the nostalgic hug of apple pie, but in liquid form—with a kick. Sweet, spicy, and smooth, it’s basically fall in a jar.
This little potion has all the charm of your grandma’s kitchen… if grandma spiked the punch. The smell alone is worth brewing it up: warm cinnamon and baked apple notes wafting through the house like a sweet-rumored secret. It’s not just about the taste (though that’s marvelous too)—it’s the vibe. Rustic, festive, and sneakily strong. You’ll want to make a batch ahead of time so it can mellow out into silky magic in your fridge. Just know: it doesn’t hang around for long once folks get a sip.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Apple Pie Moonshine
Making boozy gifts in mason jars just feels like winning at life. This apple pie moonshine is warming, a little nostalgic, and incredibly easy to throw together on a lazy afternoon. You get the cozy flavor of apple pie, but with a pleasantly cheeky finish.
- Ridiculously simple to make: Toss it all in a pot, simmer, and spike—it’s wild how easy it is.
- Smells like fall married a bakery: While it simmers, your house will smell like cinnamon-sugar heaven.
- Perfect for gifting (or hoarding): Poured into cute bottles with twine? Adorable. Poured straight into your glass? Also approved.
- Customizable to your liking: Like it more potent? Adjust the booze. Want it sweeter or spicier? Tweak the sugar and spice.
- Tastes even better with time: Let it mellow in the fridge and the flavors blend into something smooth and sippable.
Ingredient Notes
Let’s break down what’s going in the pot, and why it matters. Each ingredient brings something a little fabulous to the moonshine party.
- Apple juice: Gives that crisp, clean apple flavor. Use plain, not from concentrate, if you can swing it.
- Apple cider: This brings depth and that cloudy, spiced, autumn thing. Fresh-pressed cider makes this shine.
- White sugar: Adds straightforward sweetness. Keeps the flavors from getting too caramel-heavy.
- Brown sugar: A little molasses richness sneaks in here. Feels like a subtle pie crust nudge.
- Cinnamon sticks: You’ll use a bunch, and they make the whole house smell festive while gently spicing the brew.
- Apple pie spice: It’s usually a mix of nutmeg, cinnamon, maybe some cloves. Think “pie in a jar” vibes.
- 190-proof grain alcohol: Everclear is the classic. It’s strong—like, whoa strong. Use with respect.
- Vodka: Helps mellow out the alcohol burn. Gives a cleaner finish and better sip-ability.
How To Make This Apple Pie Moonshine
Alright, apron on (or… at least not your favorite shirt). This smells amazing while it simmers, and it’s more about patience than perfection.
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Start with the cider base: In a large pot, combine the apple juice, apple cider, both sugars, cinnamon sticks, and apple pie spice. Give it a gentle stir, like you’re waking it up from a nap. Then bring it to a boil over medium-high heat. It’ll start to smell real good here, like the candle aisle during fall but edible.
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Simmer and deepen the flavors: Once it hits a boil, reduce the heat to medium-low and let it do its thing for about an hour. This is less about bubble-boiling and more about slow infusions. Stir it a couple times during the hour just to keep things cozy.
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Cool it down: After the hour’s up, remove from the heat. Now—and I cannot stress this enough—let it cool completely. Adding grain alcohol to hot liquid is 1) unsafe, and 2) makes the moons evaporate. You don’t want to lose the good stuff.
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Add the booze: Once it’s nice and cool, stir in the grain alcohol and vodka. If you’ve done it right, it’ll taste like apple pie but make your throat blink twice.
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Strain and store: Fish out those cinnamon sticks (they’ve served you well), and pour the mix into clean, sterile mason jars or glass bottles. Pop them in the fridge.
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Shake, chill, serve: Give each jar a good shake before serving, like a polite “hello” to wake up the spices again. You can sip it chilled or pour it over ice.
Storage Options
The beautiful thing about apple pie moonshine? It just… gets better with time. Like soup, or that one friend who didn’t peak in high school.
Stash your finished moonshine in tightly sealed mason jars or swing-top glass bottles. Keep it in the fridge, where it’ll stay safe and mellow out even more for months. Seriously, we’re talking 3 to 6 months of boozy bliss, assuming it doesn’t mysteriously disappear (that tends to happen).
Freezing? Technically, you could… but unless you cut the alcohol WAY down, it likely won’t freeze solid. That’s the science-y perk of high-proof grain alcohol—it keeps things liquidy even in Antarctic conditions. So I’d skip the freezer and let the fridge do its thing.
And serving is easy. Give the jar a quick shake to redistribute all the cozy bits that may have settled. Then pour, sip, giggle. Repeat as needed.
Variations and Substitutions
There are SO many ways to moonshine, but here are a few to tinker with the flavor (or the buzz) to your heart’s content.
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Use all cider, skip the juice: Want a deeper, earthier apple flavor? Sub out the apple juice for more cider. It gets real autumnal real fast.
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Add whole cloves or star anise: For extra warmth and complexity. Just go easy—clove can quickly take over like that one loud uncle at family dinners.
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Swap the vodka for spiced rum: Adds a slightly syrupy softness with a little vanilla-caramel note. Very cozy. Slightly pirate-y.
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Go low-octane: Prefer something gentler? Use more vodka and less (or no) grain alcohol. It’s still tasty, just less knockout-y.
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Infuse with fresh orange peel: Adds brightness and balances all the sweet cinnamon with a tiny tang. Feels festive.
What to Serve with Apple Pie Moonshine
So, now you’ve got this spiced, friendly buzz in a jar—what do you pair it with? Here’s how to fill out the vibe without overcomplicating things.
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If you’re hosting a cozy night in, try a savory bake like this Sloppy Joe Cornbread Casserole. It’s hearty and rich, a perfect contrast to the sweet drink.
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For something sweet to nibble on the side, these frosted eggnog cookies are basically sugar and spice’s dreamy rendezvous. They play well together. Trust.
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Charcuterie boards also love moonshine. Think sharp cheddar, salty prosciutto, and roasted nuts. The saltiness makes the sweet-spiced drink pop even more.
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Want to lean breakfast-for-dinner? (Same.) Serve it with fluffy sheet pan pancakes for a laid-back, slightly mischievous brunch vibe.
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Or just sip it solo outside on a crisp day. Extra points for a flannel shirt and fingerless gloves.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
How strong is apple pie moonshine?
That all depends on how much grain alcohol you use. With Everclear and vodka combined, it can sneak up on you—think cocktail strength, not beer. If you want it mellower, you can reduce the Everclear a bit and rely more on vodka. Either way, it tastes smoother than it hits, so take your time with it.
Can I drink it right away?
Technically, yes! You can drink it once it’s chilled and shaken. But here’s the thing—it gets SO much better after sitting for a few days (or even weeks). The flavors really meld together into that “whoa, that tastes like a pie” magic. Try to give it at least a week if you can wait that long.
Do I need to refrigerate the moonshine?
Yes, definitely stash it in the fridge. Even though there’s alcohol in it, the cider and juice can spoil if left out too long. Plus, it just tastes better cold. Make some room next to the pickle jar and give it a chill home.
What kind of containers should I use?
Mason jars are classic for a reason—they seal tightly and look charming. You could also use flip-top glass bottles, but make sure whatever you use is sterile and has a good seal. No plastic, though. It can mess with the flavor, especially if you’re storing it for a while.
Cozy Apple Pie Moonshine
Ingredients
Cider Base
- 1 gallon (3.8 liters) apple cider fresh-pressed preferred
- 1 quart (950 ml) apple juice not from concentrate if possible
- 1 cup (200 g) white sugar
- 1 cup (220 g) light brown sugar packed
- 6 cinnamon sticks
- 2 tbsp (30 ml) apple pie spice
Booze
- 2 cups (470 ml) 190-proof grain alcohol such as Everclear; see notes for substitutions
- 2 cups (470 ml) vodka unflavored
Equipment
- Large pot
- Measuring cups
- Sterile Mason Jars or Glass Bottles
- Ladle
- Fine Mesh Strainer
Instructions
- Combine the cider base: In a large pot over medium-high heat, combine apple cider, apple juice, white sugar, brown sugar, cinnamon sticks, and apple pie spice. Stir until sugars dissolve.
- Simmer & infuse: Bring the mixture to a boil, then reduce heat to medium-low. Simmer gently for 1 hour, stirring occasionally.
- Cool completely: Remove from heat and let the mixture cool fully to room temperature. Do not add alcohol while the liquid is warm.
- Add alcohol: Once cooled, stir in the grain alcohol and vodka.
- Strain & bottle: Remove cinnamon sticks and strain if desired. Carefully ladle the moonshine into sterile mason jars or bottles. Seal tightly.
- Mellow (optional): For best flavor, refrigerate for at least 1 week before serving.
- Shake & serve: Shake before pouring. Serve chilled or over ice.
