Thirsty Thursdays — Apple Pie Moonshine

4 Oct

Have you missed me?  Wondered if I had given up cooking AND sewing?  Never fear, I’m still here stitching and sautéing up a storm, but some intercontinental travel and work-related busy-ness have kept me from sharing my progress in this little neck of the web.   To make up for my absence, I am offering you the recipe for a much-requested liquid delicacy — Apple Pie Moonshine (hereby known as APMS) — just in time for your fall festivities!

APMS really does taste like apple pie in a glass — it is so smooth and delicious.  I have been racking my brain trying to recall who first turned me on to this tasty treat, but old age has gotten the best of me and I just can’t remember. Nevertheless, I first made it last winter for our annual holiday party and it was a huge hit.  I made a single batch and the dispenser I served it in was drained dry in no time.  While it is called “moonshine,” a quick use of some grade school mathematics will reveal that the final product is only about 20-25 proof, less potent than regular vodka or bourbon, so there is no risk of getting busted by the sheriff.  I guess it is called “moonshine” because it is made from pure grain alcohol and served in Mason jars?  Having made this now three times, I can tell you that it tastes fine right away, but the flavors mellow and it gets smoother if you let it sit a week or two in a cool, dark place.  In case you were wondering, the alcohol content is not changed by letting it sit, so don’t worry about it getting stronger.  But do keep in mind, because it is so smooth, it is easy to drink straight, so be careful — it will sneak up on you!

So, for all you girls who are always begging me to make you more Apple Pie Moonshine, now you can make your own! 🙂

Apple Pie Moonshine

Yield:  Approximately 9 quarts

1 gallon apple cider

1 gallon apple juice

3 cups granulated sugar

9 cinnamon sticks

1 liter 190 proof pure grain alcohol (aka moonshine or Everclear)

9-1 quart Mason jars

In a large stock pot, stir together the cider, juice, sugar, and cinnamon sticks and bring to a boil. Remove from the heat and allow to cool to room temperature. Stir in the alcohol. Pour into jars, making sure each jar gets a cinnamon stick. Apply lids and store in a cool, dark place for a week or two before serving. Alternately, you can pour it back into the cider, juice, and alcohol bottles if you are planning to serve it at a party from a large dispenser.

P.S.  If you can’t buy pure grain alcohol where you live, you can use vodka instead.  To achieve the same final alcohol concentration, you will need to use 2-3/8 (that’s two and three-eighths) liters of 80 proof vodka and keep the cider, juice, and sugar measurements as listed.

P.P.S.  If you prefer your APMS to not have sediment in it, substitute another gallon of juice for the cider.  Basically, apple cider is just unfiltered apple juice, so opting for 2 gallons of apple juice will yield clear Apple Pie Moonshine.

Adapted from Moonshine Heritage.

25 Responses to “Thirsty Thursdays — Apple Pie Moonshine”

  1. Laura Minton October 4, 2012 at 7:46 am #

    Hi Katrina! Thanks for the recipe. Are you using the serger? (I guess I should remind you–I’m the lady you bought it from). I am enjoying taking care of Cameron. Thanks for recommending me!

    • Susie Homemaker, MD October 4, 2012 at 11:36 am #

      Of course I remember you, Laura! 🙂
      I am loving the serger although it was a little tricky figuring out the threading, lol! I’m glad you were able to meet Cameron and his mom–I guess sewing has brought us together on several levels! Have a great day 🙂

  2. Katie October 4, 2012 at 8:30 am #

    But it is so much better when you make it for us 😉 I think you should continue on the xmas tradition and wrap some up for all the ladies at the office.

    • Susie Homemaker, MD October 4, 2012 at 11:37 am #

      Perhaps I could offer Christmas bonuses in the form of APMS???

      • Laura Minton October 4, 2012 at 12:50 pm #

        You’re right! You have a great day too. I love your blog.

  3. Iris Fitts October 5, 2012 at 2:58 pm #

    I will be making this! I had missed your posts, glad all is well! I miss your precious smiling face, but think of you every time I travel and use my personalized make up bag! Just used it last week when we traveled for UAB and the Alabama Organ Center!

    • Susie Homemaker, MD October 5, 2012 at 3:29 pm #

      I miss you, too, Mrs. Iris! I hope you got good news at UAB. Would love to see you when you come by my way — will buy you lunch 🙂


      • kimberlytheowl October 25, 2012 at 6:24 pm #

        Holy Cow, Katrina! That sounds yummy. Kim Heggen, who met you at NCE

      • Susie Homemaker, MD October 25, 2012 at 6:45 pm #

        It is definitely yummy — make a batch this weekend and let me know what you think! 🙂

  4. Jimmy I November 15, 2012 at 3:22 pm #

    Thanks for the APMS recipe. Do you have any other recipes like cherry APMS , or peach maybe watermelon ? Thanks.

    • Susie Homemaker, MD November 15, 2012 at 7:45 pm #

      Hi Jimmy, thanks for stopping by. I don’t currently have any other moonshine recipes but I definitely have them on my list of things to try because folks keep asking me about them. Have you tried other flavors before, have a favorite?

  5. Kim September 27, 2013 at 1:54 pm #

    You state to store in a cool, dark place for 1 to 2 weeks before serving. After that, does it need to be kept refrigerated? How long will it last if unopened?

    • Susie Homemaker, MD September 27, 2013 at 3:12 pm #

      Hi, Kim. Thanks for visiting. It does not have to be refrigerated because the alcohol content is high enough to prevent spoiling. I would recommend removing the cinnamon sticks, though, as it may take on a slightly bitter aftertaste from them after time. As to the shelf life, I have drunk it a year after making and it was still good. Enjoy!

  6. Vicki October 5, 2014 at 5:18 pm #

    If making with 151 proof everclear, how much should I use to keep the alcohol content high enough not to not require refrigeration? Thanks.

    • Susie Homemaker, MD October 5, 2014 at 6:11 pm #

      Hi, Vicki. If my math is correct, it would take 1.25 L of the 151 everclear to keep the alcohol content the same. Hope that helps!

      • Vicki October 5, 2014 at 6:35 pm #


      • Susie Homemaker, MD October 6, 2014 at 7:35 am #

        You’re welcome! 🙂

  7. Emily October 27, 2014 at 2:06 pm #

    We are planning on making this either today or tomorrow. What if we did a Bacardi 151? Would the alcohol proof be the same as the ever clear 151? And if my math is correct that is I bottle of 750ml and 2/3 of another bottle?

    • Susie Homemaker, MD October 27, 2014 at 2:23 pm #

      Hi, Emily! Your math is absolutely correct! Let me know how it turns out with the rum. Sounds like it will be delicious! 🙂

  8. Jo November 2, 2015 at 9:52 pm #

    Can this be stored in plastic containers?? If so how long will it last??

    • Susie Homemaker, MD November 2, 2015 at 10:02 pm #

      Hi Jo. I have stored this in plastic containers without any problem and am currently sipping on moonshine I made two years ago and it still tastes great. My only suggestion if you plan to keep it for a longer period of time is to remove the cinnamon sticks before bottling. Enjoy!

  9. Sara November 1, 2016 at 9:15 pm #

    Does this need to be refrigerated or can it be stored at room temperature?

    • Susie Homemaker, MD November 1, 2016 at 9:29 pm #

      Hi Sara. I have never refrigerated mine and have found it to taste good up to two years after bottling. Check my previous responses to comments for other helpful info 😊


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