Oh my gosh, if there’s one flavor that instantly wraps you up like a warm blanket, it’s that perfect blend of cinnamon and baked apples, right? I absolutely live for those cozy, spiced drinks once the weather starts to turn, and trust me, I’ve perfected the easiest way to capture it all in a bottle. Forget those complicated infusions that take forever; this recipe for homemade Apple Pie Moonshine is shock-and-awe simple! I first made this because everyone kept asking for my ‘secret apple liquor,’ and honestly, it blew everyone away at the first fall bonfire we hosted. It tastes exactly like the filling of a perfect, flaky crust, but you mix it up on the stovetop in minutes. You are going to want to make a double batch immediately!

Why You Will Love This Apple Pie Moonshine Recipe

There are so many reasons this recipe became a permanent fixture in my recipe box, but honestly, it’s the sheer simplicity that gets me every time!

It’s ridiculously easy to make—we’re talking stovetop simple.
The taste is pure comfort; seriously tastes like a liquid slice of fresh apple pie.
It’s a huge crowd-pleaser for any fall party or holiday get-together.
You control the sugar, so you can make it exactly how your family likes it.
It pairs perfectly with other spiced treats, like my favorite apple cinnamon muffins!

You just can’t beat homemade when it tastes this good with such little effort!

Essential Ingredients for Perfect Apple Pie Moonshine

Okay, don’t let the ingredient list scare you! It looks like a lot, but it’s just juice, sugar, and spice. These measurements are what make this Apple Pie Moonshine recipe taste just right. If you’re gearing up to make this for your next gathering, make sure you have everything ready to go. I always grab my apple cinnamon muffins recipe right alongside this so I have something perfect to snack on while waiting for the flavors to blend later on!

One 750 ml bottle of unaged moonshine, or whatever high-proof neutral spirit you prefer (you know the drill!).
One 750 ml bottle of plain apple juice—no bubbly stuff!
One 750 ml bottle of good quality apple cider.
One full cup of rich, dark brown sugar.
A half cup of plain white sugar to balance it out.
Four nice, strong cinnamon sticks for deep flavor.
Just one teaspoon of apple pie spice blend.

See? Totally straightforward! We’re building layers of sweet apple flavor before we even think about adding the booze.

Step-by-Step Instructions for Making Apple Pie Moonshine

The process of making this Apple Pie Moonshine is really satisfying because you can smell all those warm spices filling your kitchen right away. It’s nearly foolproof, but you have to respect the temperature—we are cooking, not distilling, if you know what I mean! The most important thing here is patience when it comes time to cool things down before we add that high-proof spirit. If you rush that part, you risk boiling off the alcohol or just getting a thin, watery flavor later on. Trust me, waiting for it to cool makes all the difference later when you’re enjoying these cinnamon glazed apple fritter bites and a glass of your creation!

Preparing the Spiced Apple Base

First things first, get a nice big saucepan on the stove. Pour in your apple juice and apple cider. Now, toss in both sugars—the brown and the white. Keep the heat on medium and stir constantly. You absolutely must stir until those sugars look totally gone, dissolved into the liquid. And here’s the big rule from my mentor: Do not let it boil! Once everything is clear, take the whole pot completely off the heat. Then drop in your cinnamon sticks and that teaspoon of apple pie spice. Let those hug the warm liquid for a little while.

Cooling and Infusing the Apple Pie Moonshine

This is where you grab a snack and walk away for a bit! The liquid needs to cool down completely back to room temperature. I mean it—totally cool. If it’s even a little warm, you’ll be losing proof when you add the moonshine, and that’s a waste! Once it feels cool to the touch, then—and only then—do you gently stir in your unaged moonshine. Pour the whole thing into clean jars. To get that rich flavor, you seriously gotta let it rest, covered, for at least one week. That minimum resting time is key for the final Apple Pie Moonshine to truly sing!

Expert Tips for the Best Apple Pie Moonshine

I’ve made this batch of Apple Pie Moonshine more times than I can count, and I’ve picked up a few little tricks that make a huge difference in the final product. First off, if you’re feeling like it’s not spiced enough after the first week, don’t panic! Just let those cinnamon sticks hang out in the jar overnight after it’s cooled down, but before you add the liquor. That overnight steep really deepens the flavor profile.

Also, you absolutely must serve this chilled. If you are using it as a mixer in a cocktail—maybe with a splash of ginger ale—make sure everything is ice cold. For the perfect bite to go alongside, you have to try my simple baked apple crumble. It’s heavenly!

If you like it sweeter, feel free to add another tablespoon of white sugar when you are dissolving the base, but taste it first! It’s much easier to add sugar than to take it out once the moonshine is in there.

Equipment Needed for Your Apple Pie Moonshine Batch

Gathering your tools first makes the whole process so much smoother. You don’t want to be digging for a bottle opener while your spiced apple base is cooling down! Don’t worry, you probably have everything hiding in your cabinets already.

Here is the short list of things you’ll need to get this batch of homemade goodness ready:

A large saucepan—big enough to hold all those juices without bubbling over.
A wooden spoon or a sturdy whisk for stirring the sugars.
Clean, sealable jars or bottles. Mason jars work beautifully for me.

That’s it! No fancy distilling equipment needed here, thank goodness. Just simple kitchen tools for a simple, delicious infusion.

Storage and Serving Suggestions for Apple Pie Moonshine

Now that you’ve got this amazing liquid gold, you need to treat it right! For storage, you absolutely must keep your jars in a cool, dark cupboard or pantry. Sunlight is the enemy of flavor development here. While the alcohol acts as a preservative, you really want to let this Apple Pie Moonshine rest for that full week—or even longer!—so all those apple and spice notes really get cozy with the moonshine.

When it’s time to serve, always shake the jar gently first. Serve it nice and chilled! I think plain ice cubes are fantastic, but if you want to get fancy, try it mixed with a splash of ginger ale. Or, if you are making your famous Hawaiian Punch recipe, add a dram of this moonshine to give it a little grown-up kick! It’s delicious!

Common Questions About Homemade Apple Pie Moonshine

I get so many messages asking about tweaking this recipe, which is awesome! It means you guys are as excited about this Apple Pie Moonshine as I am. Here are some of the questions I hear most often when people are gathering their ingredients.

Can I substitute the moonshine with something else?

That’s a great question! You absolutely can swap out the unaged moonshine for another spirit, but it changes the vibe. If you use a good quality, high-proof vodka, it will be a cleaner base and let the apple shine through even more. If you use bourbon or dark whiskey, you’ll get a deeper, oakier flavor that tastes fantastic, but it definitely moves away from that pure ‘apple pie’ flavor profile. Just remember, whatever you use, make sure it’s cooled down completely before mixing!

How long before I can drink this spiced apple drink?

You’ll be tempted to taste it right away, I know! But seriously, you need at least one week of blending time. The flavor development is crucial for this apple moonshine. If you can push it to two weeks, even better! I always make a batch in early fall and let it sit until Thanksgiving—that’s when it’s truly hitting its peak flavor. It really lets those cinnamon notes integrate perfectly!

My sugar didn’t fully dissolve; what do I do?

Oh, oops! Don’t worry about that little setback. If you’ve already added the moonshine, it’s tough to fix since the alcohol stops the dissolving process. But if you haven’t added the alcohol yet, just gently reheat the base liquid on the stove over low heat and keep stirring until you can’t feel the sugar grit on the bottom of the pan. If you like a richer flavor, you could even try adding an extra splash of that Hawaiian punch recipe base flavor next time!

Is it okay to leave the cinnamon sticks in while it ages?

I usually take them out after the initial cooling phase, about an hour after adding the spice mix, right before I add the moonshine. Leaving them in for a very long aging period can sometimes make the flavor borderline bitter or too sharp. If you want a really intense cinnamon addition, I recommend the overnight steep trick I mentioned earlier, but yank those sticks out before bottling!

Nutritional Information Disclaimer

Now, just a quick little note because my goal is always to be super clear! All the nutritional info I share about this wonderful Apple Pie Moonshine is based on estimations using standard ingredients. Since we are all mixing and matching our juices and spirits, the final calorie or sugar count might vary a bit on your end.

So, keep in mind that this chart is just a helpful guide, not a strict lab result. You know best what goes into your jar, so use those numbers loosely!

Share Your Apple Pie Moonshine Experience

I honestly can’t wait to hear what you think about this Apple Pie Moonshine! Did you let it rest for a week or were you too impatient? Did you tweak the sugar level? Seriously, drop a rating below so other folks know how much you loved it!

If you made a beautiful batch, snap a photo and tag me on social media! I love seeing everyone’s homemade holiday spirits. If you need to reach out with a specific question about the process, you can always head over to my contact page. Happy mixing, friends!

Apple Pie Moonshine Recipe

Author: jekof.com
Total Time: 1 hour 25 min
Yield: Approximately 2 liters 1x
Diet: Vegetarian

Print Recipe

Description

A simple recipe for making homemade apple pie flavored moonshine.

Ingredients

Scale

1 (750 ml) bottle unaged moonshine or high-proof neutral grain spirit
1 (750 ml) bottle apple juice
1 (750 ml) bottle apple cider
1 cup brown sugar
1/2 cup white sugar
4 cinnamon sticks
1 teaspoon apple pie spice

Instructions

Combine the apple juice, apple cider, brown sugar, and white sugar in a large saucepan.
Heat the mixture over medium heat, stirring until the sugars completely dissolve. Do not boil.
Remove the saucepan from the heat. Add the cinnamon sticks and apple pie spice.
Let the mixture cool completely to room temperature. This may take several hours.
Once cool, carefully stir in the unaged moonshine.
Pour the mixture into clean, sealable jars or bottles.
Store in a cool, dark place for at least one week before serving to allow flavors to meld.

Notes

You can adjust the amount of sugar to your taste preference.
For a stronger spice flavor, let the mixture steep with the spices overnight before adding the moonshine.
This beverage is best served chilled.

Prep Time: 15 min
Cook Time: 10 min
Category: Beverage
Method: Infusion
Cuisine: American

Nutrition

Serving Size: 60 ml
Calories: 180
Sugar: 15
Sodium: 5
Fat: 0
Saturated Fat: 0
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 18
Fiber: 0
Protein: 0
Cholesterol: 0

Keywords: apple pie moonshine, homemade liqueur, apple moonshine, cinnamon moonshine, spiced apple drink