DIY Apple Pie Moonshine

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.

Supercall's DIY Apple Pie Moonshine


Large pot
Wooden spoon
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.