Recipe

Apple Pie Moonshine

A sweet, warmly spiced sipper that tastes like liquid apple pie with a smooth, vanilla finish.

By Matt Campbell

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4.8

Mason jars filled with amber apple pie moonshine on a wooden counter with cinnamon sticks and sliced apples nearby

Apple pie moonshine is the kind of kitchen project that feels like cheating. You simmer apple cider and juice with cozy spices, let it cool, then stir in the spirits. The result is sweet, fragrant, and way too easy to keep sipping while you are “just tasting to adjust.”

This version is built for real life: accessible ingredients, straightforward steps, and a flavor that actually reads like apple pie instead of generic cinnamon sugar. Make it for a holiday party, pour it over ice, or tuck a jar in the fridge for a weekend night when you want something that tastes like fall got a little mischievous.

A saucepan on a stovetop with apple cider simmering, with cinnamon sticks and cloves floating on top

Why It Works

Big apple flavor without tasting like candy. A mix of apple cider and apple juice gives you depth and sweetness without needing a ton of sugar.
Warm spice that stays balanced. Cinnamon, cloves, and optional star anise perfume the whole batch, but the simmer time keeps it from turning bitter.
Smooth finish. Cooling fully before adding alcohol helps preserve aroma and prevents that harsh, boozy edge.
Giftable and flexible. You can tweak sweetness, swap spirits, or scale the batch up for parties.

Pairs Well With

Storage Tips

Refrigerator: Store in clean, tightly sealed glass jars or bottles in the fridge. For best flavor, enjoy within 1 to 2 months. If you notice an off smell, unusual cloudiness, or anything that looks questionable, toss it and make a fresh batch.

Freezer: Not recommended. It will not freeze solid at typical strengths, but the flavor can get muted and the jars can crack if overfilled.

For gifting: Use very clean bottles and keep them cold. A simple way to prep jars is to run them through a hot dishwasher cycle or wash well with hot, soapy water and let them air dry completely. Add a quick label that says it contains alcohol and should be refrigerated. Include a note to shake gently before pouring since a little spice sediment is normal.

Two sealed mason jars of apple pie moonshine on a refrigerator shelf with a small bowl of apple slices

Common Questions

Is apple pie moonshine actually moonshine?

Homemade versions like this are typically a flavored spirit infusion made with store bought alcohol. Traditional moonshine refers to illegally distilled spirits. This recipe uses commercially produced spirits and keeps everything above board.

Do I have to use Everclear?

No. Everclear gives that classic kick, but you can make a smoother, lower proof batch by using only vodka , only bourbon, or a vodka and bourbon combo. See the notes in the instructions for easy swaps.

How strong is it?

It depends on your spirits. Without Everclear it drinks like a strong cocktail. With Everclear it is noticeably hotter and more “sip slowly.” If you want to dial it back, serve over ice or add a splash of the chilled cider base when you pour.

Can I make it less sweet?

Yes. Start with less sugar, then taste after chilling. Cold dulls sweetness, so taste it chilled before deciding to add more.

Why do I have to let it cool before adding alcohol?

Adding alcohol to hot liquid can drive off alcohol and aromatics, and it can make the final drink taste harsher. Let the cider mixture cool to room temperature first.

Can I drink it right away?

You can, but it is better after it rests. Give it at least 8 hours in the fridge, and ideally 24 hours, for the spice to settle into the apple.

What should it taste like?

Think warm apple cider up front, cinnamon and vanilla in the middle, then a clean spirit finish. If it tastes “hot,” let it chill longer and serve it over ice. Next time, skip the Everclear or lean more on vodka and less on high proof alcohol.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large stockpot or Dutch oven (at least 6 quarts)
Wooden spoon or silicone spatula
Fine mesh strainer
Large bowl or second pot for straining
Funnel
Clean glass bottles or mason jars with lids
Measuring cups and spoons

The first time I made apple pie moonshine, I treated it like a complicated science experiment. Turns out it is basically: make your kitchen smell amazing, then do the responsible thing and wait for it to cool before you add the fun stuff. Now it is one of my favorite “bring something” recipes because it feels special, but it is secretly low drama. Also, the moment someone takes a sip and goes quiet for a second, you know you nailed it.