Apple Pie Moonshine {Guest Post}
ShareAn easy recipe for homemade apple pie moonshine. A strong and flavorful seasonal drink.
GUEST POST: by Wanna Be A Country Cleaver
Hi guys, I’m Megan of Country Cleaver and welcome to Megan’s Backwoods Variety Hour!! Today we’re talking all things backwoods! And we’re starting the day off with Moonshine! Yeehaw!!
Okay, sorry. I’ll tone the Cleetus the Slackjawed Yokel thing down a notch. But for serious – moonshine. Apple Pie ‘Shine, to be precise. And I love this stuff. I shouldn’t, but I do. And when you come from the Apple State of Washington, sipping your first Apple Pie Shine is like a right of passage. Or just a college experience that you probably should regret, but man oh man was it sure a lot of fun!
My first Apple Pie experience was in college where some of my back woods, axe swinging, lumber jacking, flannel wearing friends and I sipped the sweet fall nectar after an epic football win. And then we sipped some more, and sips became gulps. I asked my moonshine making friend for his secret and he intrusted me with this very delicate secret. But since I’m a giant blabber mouth, I’ll spill the beans to you. Shhhh.
Apple Pie is really simple once you get your mitts on some EverClear or some straight from the still moonshine. At 100+ proof you have to water this stuff down, but don’t worry – it still packs a wallop with apple cider, a little extra sugar to make it super sweet, a couple of cinnamon sticks in it for good measure and the secret ingredient – Captain Morgan’s Spiced Rum.
The hardest part is letting it sit for two weeks to marinate in itself!! And these tricks you can use for making other types of flavored moon shine! There are commercial varieties out there for sale now – but I am still partial to making my own Apple Pie. Somehow it just tastes better when the moonshine you are using came from some construction worker from your job site that made sure that you and all of your coworkers got a 20 recycled Sprite bottle of the stuff during the holidays…  So kind.
But I too have one secret for you – and no it’s not the Captain Morgan’s. Like a fine wine that has the perfect glass to make the wine bloom – Moonshine gets sipped straight from the jar. It’s just how it’s done.
Shine on, friends. Shine on.
Apple Pie Moonshine
Ingredients
- 1/2 gallon Apple Cider
- 1/2 gallon Apple Juice
- 3/4 C granulated sugar
- 3/4 C light brown sugar
- 750 ml bottle of EverClear or Grain Alcohol
- 1 1/2 C Rum
- 4-8 Cinnamon Sticks
- 2-3 Quart Sized Mason Jars with lids
Instructions
- Add all ingredients, except for the alcohol, to a large stock pot and bring to a boil. Stir until sugar has dissolved. Turn off heat and let cool to room temperature. Once the mixture has cooled, stir in the alcohol. Pour into clean mason jars and add in 1-2 cinnamon sticks per jar. I add two into quart size mason jars. Seal and place in the fridge or cool, dark room.
- It's best to let it set for about two weeks.
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Be sure to check out these other fun recipes from Megan:
Philly cheesesteak nachos, Samoas parfait with salted caramel sauce and Cranberry Dutch apple pie
Well, hello…and, come to mama! Love that you added some Captain Morgan’s Spiced Rum for some spice…so very clever of you, missy! (How much do you add to the recipe? It is not listed in the ingredients list.) Thanks for sharing, Megan!
I am curious if you are putting in one gallon of apple substance plus a 750 ml bottle, how is it this recipe only yields two 1 quart jars? Thanks, C
Oh yeah, this is what I’m talkin’ about. This makes a perfect bonfire cocktail.
Ha! I love Megan! And this moonshine is the real deal “mooshine-field.” I’ll gladly sip a glass or two! Cheers!
Oh my gosh, this sounds epic. I just sent the recipe to my roommate and my neighbor. Lets get it on!
Megan is a genius! LOVE this!
Is Captain Morgans Spiced Rum in this recipe? I thought that was the secret ingredient?
Of course you sip it straight from the jar! Is there any other way?!
Thank the lord Megan’s a blabber mouth because this looks like the bomb! Deliciousness!
When do you add the rum and how much?
Why are you only getting 2-3 quarts of finished product?. 1/2 gallon cider, 1/2 gallon juice,750ml alcohol and that’s just shy of a quart. My math is its well over a gallon already. hum. ??
Keep in mind that during the boiling process and cooling, there is bound to be some evaporation. My guess is its closer to 3 vs 2-3 but this was a guest post. If you try it, just be prepared with more jars. ;)
After you cool it in the refrigerator, do you have to keep it refrigerated?
That would probably be best but it could also be a personal preference.
do you have to ferment this for 2 weeks before tasting/drinking or can I taste it after 1 week?
How much of the rum do you use? And how much? Somebody please answer …
This was a guest post written a year ago. Use your best judgement with adding as much for personal preference, along with the the other alcohol.
And when do you add it?? Sorry
Hi Rachel, I’m getting ready to make some apple pie moonshine. Here’s my question: I have some dark plastic quart bottles that came from Mr. Beer to use when making their beer and fermenting the mix. Can I use those plastic bottles to ferment the moonshine? I’d rather not get more “stuff” if I can avoid it, by buying the mason jars, but I’m wondering if it’s a good enough seal to prevent spoilage. If it’s good enough for fermenting beer, does that make it good enough for fermenting moonshine? Thanks!
I imagine a container that seals well should be sufficient.
Thanks for the recipe! After it is made would it keep longer in the refrigerator or in the pantry? And if in a sealed jar how long do you think it would keep for? Thanks!
I unfortunately can’t give you a definite answer as this was a guest post from a year ago. I would use your best judgement in storage. Good luck!
Can I use Apple cider that doesn’t have preservatives in it to mix with the alcohol and apple juice? Or will it not last as long?
Please use your best judgement. This is an old guest post from a year ago, not my own recipe.