Apple pie moonshine is like fall in a jar — warm cinnamon, sweet apple, a little kick of spice, and just enough fire to keep your cheeks glowing. The best part? You can make it in about an hour. You don’t need a distillery in your backyard or an uncle named Bubba with “connections.” With the right ingredients, a big pot, and a bit of patience, you’ll have a batch ready for sipping, gifting, or impressing your friends.
I’ve made this recipe dozens of times — once for a wedding gift, once for a camping trip, and yes, once just because Tuesday felt boring. Every time, it’s gone faster than I’d like to admit. Let’s walk through the process step-by-step, no fluff, no mystery.
Understanding Apple Pie Moonshine
Apple pie moonshine is not legal homemade distilled alcohol unless you’re in a place where distilling is allowed — but the good news is, the recipe we’re making uses store-bought neutral grain alcohol or vodka. This gives you that signature moonshine punch without breaking the law.
The drink gets its name from its flavor profile — spiced like grandma’s apple pie and smooth enough to sip cold or warm. Think of it as apple cider with an attitude.
Fun stat: According to the Alcohol and Tobacco Tax and Trade Bureau, the average commercial “apple pie moonshine” you find in stores sits between 20% to 30% ABV (alcohol by volume). With this recipe, depending on the proof of alcohol you choose, you can hit anywhere between 14% to 30% ABV.
Ingredients You’ll Need
Here’s the full shopping list — no last-minute store runs when you’re halfway through.
- 1 gallon apple cider (fresh, not from concentrate)
- 1 gallon apple juice
- 3 cups white sugar
- 1 cup brown sugar (dark or light, but dark gives deeper flavor)
- 8 cinnamon sticks (real sticks, not powdered)
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice (optional for a more complex spice profile)
- 1 tablespoon vanilla extract
- 750 ml bottle of 190-proof Everclear (or highest-proof neutral grain alcohol you can get)
- 750 ml bottle of vanilla vodka (optional for a smoother finish)
- Mason jars (quart or pint size, depending on preference)
Pro tip: If you can’t find 190-proof alcohol, you can use 151-proof or even 80-proof vodka — just remember it’ll be less potent.
Equipment Checklist
- Large stock pot (at least 2-gallon capacity)
- Wooden spoon
- Measuring cups and spoons
- Funnel
- Fine mesh strainer
- Clean mason jars with lids
Having everything ready before you start makes the process much smoother. This is the kind of recipe where once the liquid’s hot, you want to keep things moving.
Step-by-Step: Making Apple Pie Moonshine in 1 Hour
Step 1: Combine the Base
Pour the apple cider and apple juice into your large stock pot. Place it over medium heat. You want it hot but not boiling — think steaming mug weather, not a volcano.
This combo gives you the sweet, fruity backbone of your drink. Using both cider and juice keeps it balanced — cider brings freshness, juice adds consistency and sweetness.
Step 2: Add Sugars and Spices
Once the mixture is warm, stir in the white sugar and brown sugar until fully dissolved. Then, add cinnamon sticks, nutmeg, and allspice.
Why both sugars? White sugar boosts sweetness without changing flavor much, while brown sugar adds a caramel depth that plays perfectly with apple and cinnamon.
Anecdote: The first time I made this, I skipped the brown sugar. It tasted fine — but when I tried it with brown sugar later, friends said it was like switching from black-and-white TV to full HD color.
Step 3: Simmer for Flavor
Let the mixture simmer gently for 30 minutes. Don’t boil it — boiling can make the spices bitter and reduce the liquid too much.
This step allows the cinnamon and spices to fully infuse into the liquid. The smell at this stage is intoxicating — it’s like walking into a kitchen during Thanksgiving pie baking.
Step 4: Remove From Heat and Cool Slightly
After 30 minutes, remove the pot from heat and let it cool until it’s warm but not hot — around 120–130°F (50–55°C). If you add alcohol to boiling liquid, you’ll just burn it off. That’s not just a waste — it’s a tragedy.
Step 5: Add the Alcohol
Using a funnel, pour in the Everclear and vanilla vodka. Stir gently to combine. This is where your moonshine gets its kick.
If you want a stronger moonshine, use only Everclear. If you want something smoother, split it between Everclear and vodka.
Stat to remember: Everclear 190-proof has 95% alcohol by volume — so even when diluted with cider, it still packs a punch.
Step 6: Bottle It Up
Place a funnel into each mason jar and carefully pour in your moonshine. Add one cinnamon stick to each jar for presentation and a slow flavor boost over time.
Seal the jars tightly. You can drink it right away, but if you let it sit for a week or two, the flavors will meld into something truly magical.
Adjusting Sweetness and Strength
The beauty of homemade apple pie moonshine is control. If you like it sweeter, add more sugar during the simmer stage. If you want less kick, use more apple juice and less alcohol.
Personal tip: I make two batches — one “party strength” for the folks who want to sip without too much heat, and one “back porch strength” for the die-hards who like a serious burn.
How Long It Lasts
Properly sealed, apple pie moonshine can last up to a year in a cool, dark place. Refrigeration isn’t required, but chilling it before drinking makes it smoother.
If you see sediment after a few weeks, don’t panic — it’s just spice settling. Shake before serving.
Ways to Serve
You can enjoy apple pie moonshine straight from the jar (classic), but here are a few other ideas:
- Chilled over ice
- Warm in a mug (like mulled cider)
- Mixed with ginger ale for a lighter drink
- Poured over vanilla ice cream for a dessert cocktail
Safety and Legal Notes
While this recipe is legal because it uses store-bought alcohol, always check your local laws. And remember — this stuff is sneaky. It tastes like pie but hits like a freight train.
The Centers for Disease Control and Prevention notes that binge drinking is consuming 4+ drinks for women or 5+ for men in a 2-hour period. With moonshine, those “drinks” add up fast.
Cost Breakdown
Here’s an average U.S. cost estimate:
| Ingredient | Approx. Cost |
|---|---|
| Apple cider (1 gal) | $6 |
| Apple juice (1 gal) | $5 |
| Sugars | $3 |
| Cinnamon sticks & spices | $4 |
| Everclear (750ml) | $20 |
| Vanilla vodka (750ml) | $15 |
| Mason jars (12-pack) | $12 |
| Total | $65 |
That’s about $5 per quart jar — cheaper than most store-bought flavored spirits.
Scaling the Recipe
Need more for a big event? Just double or triple everything, but keep the simmer time the same. You’ll need a bigger pot, though — don’t try to fit 6 gallons in grandma’s soup pan.
Why 1 Hour Works
Many recipes tell you to let the spices steep overnight. While that does create a deeper flavor, the 30-minute simmer method followed by a short cooling period still gives a full-bodied taste — perfect when you don’t have days to wait.
The heat pulls the oils from the cinnamon sticks faster, and the immediate alcohol addition locks in those flavors.
Gifting Apple Pie Moonshine
Few gifts make people’s eyes light up like a jar of homemade apple pie moonshine. Dress it up with:
- Ribbons and tags
- A cinnamon stick tied to the jar
- A handwritten recipe card
Every time I’ve given this as a gift, I’ve been told later that it “didn’t last the weekend.”
Troubleshooting Common Problems
- Too strong? Add more cider/juice mix until it’s right.
- Too sweet? Cut back on sugar next time or add a splash of lemon juice.
- Cloudy? Natural — it’s the spices. Strain through a fine mesh if you want it clearer.
- Not enough spice flavor? Add extra cinnamon sticks and let it sit a week before drinking.
Final Sip
Making apple pie moonshine in just an hour is not only possible — it’s deliciously satisfying. You end up with a drink that tastes like comfort and celebration bottled together. Whether you sip it slowly on a chilly night or break it out at a backyard party, it’s one of those recipes that makes you the person everyone asks, “When are you making that again?”
