Apple Pie Moonshine — A Warm, Spiced Tradition

🍎 🥃 🍂

a cozy winter tradition

Apple Pie Moonshine

A warm, spiced sip that tastes like homemade apple pie — with a kick

There’s something magical about a jar of golden apple pie moonshine. It captures the essence of autumn — crisp apples, warm cinnamon, and a hint of clove — all mellowed with a touch of ever‑clear. This isn’t just a drink; it’s a ritual. Whether you make it in an Instant Pot or let it simmer on the stove, the process fills your kitchen with the most incredible aroma. This recipe has been perfected over many batches, and it’s incredibly forgiving. Let’s walk through the supplies, ingredients, and step‑by‑step method to create your own batch of liquid apple pie.

🧺 Supplies you’ll need

📦 Essential equipment

• 10 pint canning jars with lids & rings
• Large pot or Instant Pot (pressure cooker)
• Coffee filter (for mulling spices)
• Long spoon for stirring
• Glass bottles or jars for storage

🍯 Ingredient list

This recipe makes roughly 10 pints. Adjust slightly depending on how much liquid you reduce and how strong you like it. The measurements below are the tried‑and‑true proportions.

3/4 cupwhite sugar

1 cuplight brown sugar

64 ozapple juice

64 ozapple cider

1½ cupsEver‑clear (grain alcohol)

10cinnamon sticks

2 tbspmulling spice (in coffee filter, tied off)

🔥 Step‑by‑step method

1

Combine the base: In your Instant Pot (or large pot), pour in the apple juice and apple cider. Add the white sugar, light brown sugar, cinnamon sticks, and the mulling spice bundle (the coffee filter tied with kitchen twine). Give everything a good stir.

2

Heat gently on sauté: Set your Instant Pot to sauté mode. Let the pot heat up, stirring occasionally, until the sugars are completely dissolved. The liquid should be hot but not boiling. This usually takes 5–8 minutes.

3

Pressure cook: Place the lid on the Instant Pot and set the valve to sealing position. Cook on high pressure for 45 minutes. (If using a stovetop, see the note below.) After the cooking time, allow a natural pressure release — this means letting the pot sit until the pressure pin drops on its own. This takes about 20–30 minutes and helps the flavors meld beautifully.

4

Cool completely: Carefully remove the lid and let the mixture cool down to room temperature. Do not add the alcohol while the liquid is hot — the alcohol will evaporate, and you’ll lose the kick. Patience is key here.

5

Add the Ever‑clear: Once the batch is completely cool, stir in the 1½ cups of Ever‑clear. You can adjust the amount to your taste — some prefer a stronger pour, others like it milder. If you want a rum twist, mix in ½ cup of your favorite rum as well. Stir gently to combine.

6

Jar it up: Using a funnel, carefully ladle the moonshine into clean pint jars. Add one of the cooked cinnamon sticks to each jar for a beautiful presentation and a little extra spice. If you boiled your lids (as the original recipe suggests), hand‑tighten them onto the jars while they’re still warm — this helps create a good seal. Let the jars cool completely before storing.

7

Store & wait (if you can): Place the jars in a cool, dark place. Moonshine gets better with age — the flavors marry and mellow over time. You can absolutely drink it right away, but waiting a week or two transforms it into something truly special. A cool cellar or pantry is perfect.

💡 Stovetop alternative: If you don’t have an Instant Pot, simply combine everything in a large pot and bring to a gentle simmer. Cover and let it barely bubble for 4–5 hours. This slow method really draws out the cinnamon and clove. Keep an eye on the liquid level — you want to reduce slightly but not evaporate too much. Then cool and proceed with the Ever‑clear as directed.

⚠️ Safety & wisdom

⚠️

Please use caution with Ever‑clear. It is highly flammable — keep it away from open flames, sparks, and hot surfaces. A little goes a long way, so start with the recommended amount and adjust. Always add the alcohol to the cooled mixture, never the other way around. And remember: this is a strong beverage — sip responsibly, and never drink and drive.

💎 Pro tips from the kitchen

Buy Ever‑clear in glass containers whenever possible — it’s safer for storage and the taste stays cleaner. Also, look for cinnamon sticks in bulk (health food stores, co‑ops, or online) — you’ll save a surprising amount compared to small spice jars. And if you want a deeper spice flavor, you can gently crush the cinnamon sticks before adding them to the pot.

Adjust the sweetness: The sugar level in this recipe is balanced, but if you’re using a very sweet apple cider, you might want to reduce the white sugar slightly. Taste the base before adding the alcohol — remember that alcohol will dilute the sweetness a bit.

Make it your own: Some folks add a few whole cloves or a star anise pod to the mulling spice bundle. A vanilla bean is also a lovely addition. Feel free to experiment — this recipe is a canvas.

🍂 Serving & gifting

Apple pie moonshine is best served slightly chilled or at room temperature, in small mason jars or shot glasses. It makes a stunning homemade gift — tie a ribbon around the jar neck, add a handwritten label, and you’ll be the hero of the holiday season. The jars look beautiful with the cinnamon stick inside, almost like a little winter scene.

This recipe yields about 10 pints, but you can easily halve it if you’re making a smaller batch. Just remember that the cooking time in the Instant Pot remains the same — the pot needs enough liquid to come to pressure, so don’t go below the minimum fill line.

Final thought: There’s a reason this recipe gets passed around from kitchen to kitchen. It’s simple, forgiving, and it tastes like a hug in a glass. The combination of apple, cinnamon, and a whisper of alcohol is timeless. Whether you’re sipping it by a fire or giving it to friends, apple pie moonshine is more than a drink — it’s a memory waiting to happen. Enjoy! 🍎🥃

★ made with patience, warmth & a little moonshine magic ★