Apple Pie Moonshine

So Apple Pie Moonshine – I keep seeing photos, and I keep thinking about making it and finally, I got some Everclear. Yeah, Everclear. I try to stay away from that stuff. Something to do with a Scorpions concert at Red Rocks when I was a kid. As a matter of fact, Everclear usually doesn’t even enter my head at all. Not on my radar.

Apple Pie Moonshine
Apple Pie Moonshine

But that Apple Pie Moonshine’s been calling my name like a Siren’s song forever. I mean it just sounds so good. And served in a Mason jar? C’mon, you know it HAS to be good. And it does have Everclear but it also has Spiced Rum. And cinnamon, clove and allspice. Num!

So I fiddled and faddled and fiddle faddled away – and came up with what I think is a marvelous recipe and one that’s not too, too strong. I figured out the alcohol content & it’s a hair over 12 percent alcohol, about that of a standard rum & coke, so it’s not too scary. A “drink” is about 5 ounces.

I was a little whoo-hoo after my sampling, lol! Not much but just a hair. A little happier than normal. Which is better than being more normally than happy. I think. But whoo-hoo or not, I don’t think there’s enough alcohol in this to store at room temp, especially with no sterilization involved. If anybody knows differently, please comment.

Apple Pie Moonshine
Apple Pie Moonshine

My recipe doesn’t make as much as some out there. I was really after a bottle for us and a bottle for a gift, and this makes about 85 ounces (2 quarts or 64 ounces plus the 20 ounces of alcohol plus the sugar), but double or triple it, it’s not a big deal. It’s just as easy to make more.

In most recipes, you have to wait forever for the juice to cool down before you add the hooch (to preserve the alcohol content). I’m smarter than that – we’ll just heat up a little of the cider and dissolve the sugar, then transfer it to a big pitcher and dump in the remainder of the cider, which hopefully you’ve kept cool in the fridge or garage. At that point, the mixture should be cool enough to add the alcohol.

So there you go: hours shaved off the prep, which might or might not matter, since ideally, you’ll want this to sit around and mellow for about two weeks. Magic happens, if you can wait. But if you make it this week, you can serve it to your Thanksgiving guests while everyone’s watching the game. Just sayin’. Now that I think about it, I think a touch of this would be great in the whipping cream on an apple or pumpkin pie!

Apple Pie Moonshine
Apple Pie Moonshine

Apple Pie Moonshine

  • Servings: abt 2.5 qt
  • Time: 20 min active, 2 week rest
  • Difficulty: easy
  • Print

  • 1/2 gallon (2 quarts) apple cider, preferably cold, divided
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 long or 4 small sticks of cinnamon
  • 2 cloves
  • 2 allspice berries
  • 1 1/2 cups Everclear, 190 proof
  • 1 cup Captain Morgan’s Spiced Rum

In a medium saucepan, add two cups of apple cider, the sugar and spices and heat over medium heat, stirring now and then until sugar is dissolved.

Remove from heat and pour into a large pitcher. (The pitcher will need to hold more than 1/2 gallon.) Add the remainder of the cider and stir. If the cider is cold, the mixture should be cool by now, if not wait until it reaches room temperature to add the alcohols.

Pour into containers for storage, adding a piece of cinnamon, a clove and an allspice berry to each. Store in the refrigerator for two weeks before enjoying. Keeps for several months, refrigerated.

Serve slightly warm or chilled over ice.

Notes:

  • There may be some foamy like substance floating on the stop of the pitcher. It can be skimmed off, if desired, but it dissolves right back into the cider in a day or so.
  • If desired, mixture may be strained to remove particles from the cider. Try running it through a coffee filter or something like your Britta pitcher.
  • This recipe comes out to a little over 12 percent alcohol, about the same as a Rum & Coke. A serving is 5 ounces.

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I’ll be sharing this recipe on our very own Throwback Thursday Link Party as well as on Fiesta Friday. The co-hosts are Margy @ La Petite Casserole and Suzanne @ apuginthekitchen. It wouldn’t be Saturday without linking up at Saucy Saturdays blog hop!

40 thoughts on “Apple Pie Moonshine”

  1. Just in time for Thanksgiving Mollie! Sounds like a fun drink around the table after dinner… (with pie as you said!!). Are you cooking for Thanksgiving? Hosting? Hope it’s a great time with your family/friends. xox

    1. We are not absolutely positive – We have some invites, I may go home and also I want to do a “Fakes” Giving so I can at least cook and blog about some of our family’s favorites….

      1. Love that “Fakes”giving! We sort of did that las Saturday–had a tableful of friends for a Thanksgiving potluck-ish dinner. People put s few spins on the meal since it wasn’t the official Thanksgiving (chipotle sweet potatoes!) — and it was great conversation into the night. Waiting to see what you come up with Mollie! hugs hugs.

            1. I know EXACTLY what you mean! We have to have the same dishes every single year, with just a few minor changes “allowed” here and there. Same food, same plates, same silver, etc.! 🙂

    1. I remember back in college we used to make a fake Kahlua, so I might have to see if I can modernize that old recipe a bit to use up the rest of that everclear! This is perfect for fall, though.

  2. Ooooh, now I’m thirsty! It has been a while since we had something like this and my husband would really love it if I made some. It would be perfect for Thanksgiving!

    1. I’ve seen recipes with vanilla vodka, although some of the commenters weren’t happy with it, others loved it! Really, the recipe has cinnamon, allspice and clove already so you could even use plain old vodka.

    1. Lol – during!! But I checked it twice just to make sure. 🙂 I’m a real lightweight when it comes to drinking and it doesn’t take much – plus combine alcohol and sugar and I’m bouncing off the walls. Funny thing, I’d almost rather cook or bake with booze than drink it!

      1. ok…. so I will believe your calculations, haha… I am the same… I’d much rather cook with it than drink it… just the aroma that it gives off when heated is delectable.

  3. Everclear used to be 95% in Iowa, but due to some alcohol poisoning cases, the government made them reduce it to 75.6%.. Not sure if this is the case in any other state, but we can’t get it at full strength. I found this out working in the pharmacy lab where we used Everclear for several compounded products. I’m sure whatever the content, this would be delish!

    1. Personally, I don’t think you can go wrong if it’s less strong, but that’s just me. Plus it tastes better with less booze, I think. 🙂 That’s so interesting that you used it in the lab. Wow!

      Hey, does that mean we can claim this recipe is in the interest of science?!

  4. Sounds tasty. Rum, cinnamon, etc. I’ll need to pick up the all spice berries as I only have ground all spice in the pantry. I wonder how much of my dad’s ‘moonshine’ I have in that small carafe I rescued from their cottage. I could give it a try. 🙂

    PS: My brother thinks there are some LARGE containers in their pole barn. It’s been 6 yrs since my dad passed away. It must be pretty potent by now.

      1. It’s been 6 (and 4 years) respectively, since they passed away and sometimes it’s still hard to believe that they’re gone.

        My brother inherited the land and he and his family live there in a house they built. At one time, my dad had plans to start a vineyard and began planting grapes. However, he and my mom were just too old to do the work required. They raised chickens for the eggs and meat and had a small truck farm from which they sold a few vegetables and fruit by the roadside. There’s even a very small greenhouse though I’ve never been inside so I have no idea what they grew in there. The pole barn was put up by my brother and my dad stored some of his things in there.

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