There’s nothing more American than apple pie—except maybe everyone’s favorite hillbilly hooch: moonshine. Put the two together and you practically have yourself a potable version of the Declaration of Independence. While this recipe doesn’t use real ‘shine, it does use 190-proof Everclear grain alcohol (one of many great uses for the rectified spirit). Apple cider, apple juice, vanilla and baking spices like cinnamon and clove come together for a cozy beverage that’s sweet, sippable and sneakily potent. It will do more than just warm you up on a chilly fall night. We also added a bottle of Captain Morgan’s Spiced Rum for a round, autumnal flavor and even more of a kick. Make a jar for you and your friends to sip around the campfire, and a few more jars for holiday parties. Decorated with raffia bows and wrapped in twine, they’re the perfect rustic-twee hostess gifts.
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Supercall's DIY Apple Pie Moonshine
Large pot Wooden spoon Stove Fine mesh strainer or cheesecloth Mason Jars
1 gallon apple cider 1 64-oz bottle apple juice 1 cup white sugar 1 cup brown sugar 8 cinnamon sticks .5 tsp ground nutmeg 1 whole clove Half of a vanilla bean, split 1 750-ml bottle of 190-proof Everclear 1 750-ml bottle of Captain Morgan’s Spiced Rum 1 cinnamon stick for each mason jar (optional) Twine or raffia ribbon, to decorate jars (optional)
Bring apple juice, cider, sugar and spices to boil, stirring until sugar is dissolved. Be careful not to let the sugar burn. Cover and simmer for 1 hour.
Remove from the heat and cool completely. Add alcohol to mixture away from any lit flame—Everclear happens to be highly flammable.
Strain your Apple Pie Moonshine through a cheesecloth or fine mesh strainer into airtight Mason jars. Place one cinnamon stick in each jar and seal.
Allow to sit in a cool, dry place for 2 to 4 weeks before serving. That will let the booze mellow into the juice, making it extremely drinkable and equally potent.