Easy Apple Pie Moonshine Recipe

Need an Easy Apple Pie Moonshine Recipe? You'll love this delicious, no-boil moonshine with Everclear. Just pour five ingredients into a pitcher, stir and let it sit overnight! Plus, I'm sharing how to make apple pie moonshine as strong or diluted as you like.

This is our favorite "Drinking with Papa C" recipe of all time. My hubby's homemade apple pie moonshine will warm you up, make you popular -- and probably clear your sinuses too, if you make his 78-proof version.

You can make this easy moonshine recipe as strong or weak as you like, and even accommodate more than one preference from the same batch. And, you can throw this together in five minutes, before letting it sit overnight.

It's the perfect adult beverage for fall, Thanksgiving and even Christmas. It's one of the best homemade gifts!

How to make apple pie moonshine

1. Gather the moonshine ingredients: Everclear 151 (grain alcohol), frozen apple juice concentrate, spiced rum, brown sugar and cinnamon sticks.
2. Place all the ingredients in a large pitcher or clean bucket.
3. Stir to combine. Cover the moonshine and let it sit overnight at room temperature.

The next day, transfer the apple moonshine to mason jars or bottles and cover tightly.

How to adjust the proof

This is a strong apple pie moonshine recipe (78 proof) that can be diluted by adding extra apple juice concentrate (and cinnamon sticks for flavor). Here's how to dial down the potency of the baseline recipe by various notches. If you need to accommodate more than one tolerance level, you can start with a stronger proof and add some apple cider to individual servings as needed.

• 64 proof:  Use three, 12-ounce cans of frozen apple juice concentrate and an extra ½ stick of cinnamon.
• 55 proof: Use four, 12-ounce cans of frozen apple juice concentrate and one extra cinnamon stick.
• 47.5 Proof: Use five, 12-ounce cans of frozen apple juice concentrate and 1 ½ extra cinnamon sticks
• 42 Proof: Use six, 12-ounce cans of frozen apple juice concentrate and 2 extra cinnamon sticks.
• 38 Proof: Use seven, 12-ounce cans of frozen apple juice concentrate and 2 ½ extra cinnamon sticks.

As a lightweight, I can only take small sips of the 78-proof moonshine. It tastes like apple, cinnamon, a hint of brown sugar and alcohol…lots and lots of alcohol!

I'm partial to the 38-proof moonshine.

Don't laugh! It still packs a punch!

It's so smooth and tastes like a caramel-apple-cinnamon adult beverage. Yum! 

Does it need to be refrigerated?

It's best to store the moonshine in the refrigerator, but technically, a higher-proof version could stay at room temperature because the high alcohol content preserves it. We keep ours in the refrigerator and serve it chilled.

Does moonshine go bad?

Flavored moonshine such as this will eventually go bad. Strong apple pie moonshine can keep for years, but anything less than 64 proof  will need to be refrigerated and consumed within three months.

Do not heat moonshine

Heating moonshine will cause some of the alcohol to evaporate, plus it's potentially dangerous. If you want to serve this warm, heat some plain apple cider, then off the heat, add an equal amount of apple pie moonshine.

Other drinks to enjoy

If you like flavored moonshine recipes, don't miss my hubby's Lemonade Moonshine, which was our most popular new post in 2018! You also might enjoy these moonshine cocktails or this Chocolate Liqueur, made with Everclear too.

Here are some other drinks to try:

• Cherry Amaretto Sour
• Iced Tea and Rum
• Wine Slushies
• Coquito

Folks, this is the best apple pie moonshine recipe. Bottom's up!

P.S. Here are some mason jars (affiliate link) if you need them.

(Recipe Source: My hubby - Papa C! - who's been making this for years and tweaking it along the way. Originally published on September 28, 2016 and updated now with additional photos and text.)

Easy Apple Pie Moonshine Recipe

Need an Easy Apple Pie Moonshine Recipe? You'll love this delicious, no-boil moonshine with Everclear. Just pour five ingredients into a pitcher, stir and let it sit overnight!

5 from 4 votes

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Course: Drinks

Cuisine: American

Prep Time: 10 minutes

Total Time: 8 hours 10 minutes

Servings: 16

Calories: 176kcal

Author: Mamma C

Ingredients

For 78-proof moonshine (very strong), makes nearly ½ gallon (see notes for diluted versions)

• ▢ 750 millileters Everclear (151 proof grain alcohol)
• ▢ 2 (12-ounce) cans frozen apple juice concentrate (or use up to 5 for a weaker potency; see notes)
• ▢ 1-3 cinnamon sticks (plus more if making a weaker potency; see notes)
• ▢ 1 cup spiced rum (Captain Morgan)
• ▢ ¼ cup brown sugar

US Customary - Metric

Instructions

• Place all the ingredients in a clean pitcher or bucket. Stir to combine. Let it sit overnight, covered, at room temperature.
• The next day, transfer the moonshine to mason jars or bottles. Store them, closed tightly, in the refrigerator. The higher proof versions will stay good for a few years. The versions less than 64 proof should be consumed in 2-3 months.
• If you want to drink this warm, do not heat the moonshine. It will burn off some of the alcohol, plus it could potentially be dangerous. Instead, heat some plain apple cider, then stir in an equal amount of apple pie moonshine off the heat.

Video

Notes

Here are the adjustments for less potent versions:
64 Proof: Use 3 (12-ounce) cans frozen apple juice concentrate and add an extra ½ stick of cinnamon.
55 Proof: Use 4 (12-ounce) cans frozen apple juice concentrate and 1 extra cinnamon stick.
47.5 Proof: Use 5 (12-ounce) cans frozen apple juice concentrate and 1 ½ extra cinnamon sticks.
42 Proof: Use 6 (12-ounce) cans frozen apple juice concentrate and 2 extra cinnamon sticks.
38 Proof: Use 7 (12-ounce) cans frozen apple juice concentrate and 2 ½ extra cinnamon sticks.
If serving people with various tolerance levels, you can add apple cider to individual servings to dial down the potency as needed.

Nutrition

Calories: 176kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 48mg | Fiber: 1g | Sugar: 7g | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!