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March 19, 2013

How to Make Apple Pie Moonshine

Apple Pie Moonshine

So, you want to know how to make apple pie moonshine, eh? You've come to the right place.

Apple pie shine is probably the most popular and sought after type of bootleg whiskey ever made, and for good reason - it's delicious. We've already posted procedures for making a basic mash and even instructions on making peach moonshine. Here is our favorite (high octane) apple pie moonshine recipe.

apple pie moonshine 2 small


Prep time: 5 minutes.
Cook time: 30 minutes.
Yield: Just over 2 quarts of 70 proof Apple Pie Moonshine.
Taste: Absolutely yummy, but knock your socks off strong.


1 quart of 150 proof, pure corn whiskey moonshine (everclear could be used as a substitute).
3 cans of frozen apple concentrate.
8 cinnamon sticks.
0-2 cups brown sugar*.
*Depending on how sweet you want it to be, you may add up to twice as much of these particular items (in other words, 1 or 2 cups of brown sugar instead of none).


The "Instant Satisfaction" Method

First, add the apple concentrate, cinnamon sticks and brown sugar to a pot. Bring to a boil and then simmer on very low heat, covered, for 20-30 minutes. Stir a few times as it is heating up to dissolve the sugar. Heating causes the cinnamon sticks to release their flavor very quickly, allowing you to be able to drink it immediately. I like to call this the "instant satisfaction" method.

After simmering, remove the pot from heat and let it cool.  Make sure it is completely cool, and none of the burners on the stove are on before moving on to the next step.

After the mixture has cooled, split it between 4 pint jars (or 2 quart jars). Top the jars off with 150 proof corn whiskey. Remember, 100+ proof moonshine is flammable. You do not want to do this anywhere near a heat source.

If you completed all of the steps, congratulations, you just made your very own apple pie moonshine. You can start enjoying the fruits of your labor immediately.  

The "no-boil" method

They say that good things come to those who wait, and we think that this statement applies to apple pie moonshine as well as it does to anything else. If you want to make a truly supreme batch of apple pie shine, you'll want to use this method. The "instant satisfaction" method listed above causes flavor to be rapidly released from cinnamon sticks, making your batch instantly drinkable. However, "steeping" the ingredients overnight, without boiling, produces a better product. Why? Well, we aren't exactly sure, but we think that boiling the cinnamon sticks cause additional flavors to be released, making the final product ever so slightly bitter. The "no boil" method provides 100% of the flavor with none of the bitterness.

Beware, this recipe is high proof. A lot of recipes call for adding a gallon apple this and a gallon of apple that, but by the time you're done adding all that liquid, you've dropped your proof down into the baby formula range. Apple concentrate provides apple flavor without compromising proof. This stuff sneaks up on you - and then it punches you in the face! But it's oh, so good.

apple pie moonshine spice mix

Gourmet Apple Pie Moonshine

The above mentioned recipe (cinnamon, sugar, and apple juice concentrate only) will make a great batch of apple pie moonshine. However, add spices like ginger, orange peel, cloves, allspice, vanilla bean, peppercorn, etc... and you'll have something that will make your tastebuds do backflips. There are plenty of recipes on the web for more complicated versions of apple pie moonshine. Some of them are great, other are OK, but most are sorely lacking. We know this firsthand here at Clawhammer Supply, because we've tried a lot of them out. We did this because we've been working on a top secret project for a while now - the creation of a perfect blend of apple pie moonshine spices. After making many, many test batches, and drinking a lot, lot, lot of apple pie moonshine, we finally landed on a recipe that we're 100% sure will melt your tastebuds into a puddle of awesomeness. We proudly present to you our very own Apple Pie Moonshine Spice Mix. Check out that link to buy some, or head on over to our sister site, How to Make Apple Pie Moonshine for more info and additional recipes.

Hot Apple Pie Moonshine

If you would like to serve up some hot apple pie moonshine, here's what we would suggest.  Use the recipe above to make standard apple pie moonshine.  Then, buy a couple of gallons of apple cider and spice it to taste using the same ingredients above.  Heat it in a crock pot WITHOUT the apple pie moonshine.  (You don't want to add the moonshine because you'll vaporize all of the alcohol if you heat it over a long period of time.)  Just set the jar of apple pie moonshine next to the crock pot and let your guests add a bit (or a lot) to each cup of cider they pour.   

We hope you enjoy this post on how to make apple pie moonshine.  This is how we like it, but we'd also love to hear your thoughts.  Let us know your opinion on this recipe, or share your own apple pie moonshine recipe below. Oh, and don't forget to check out our moonshine still kits before you leave.

Copper Moonshine Still Kit
Apple Pie Moonshine


  • Would like for you to help in recommending the types of stills about how many gallons and where to acquire them and their prices. This has to be used in Africa, and any other equipments and ingredients needed. Personally, i have not even witnessed where and how it is produced. I look forward to your soonest response.
    Posted by ogbonnah Nwaosu on February 25, 2014
  • I start by putting a gallon of moonshine in the deep freezer, then I make mine with 2 gallons organic apple juice, 2 gallons fresh pressed apple cider, 2 lbs light brown sugar, 24-30 cinnamon sticks, 20 cloves, and a cup of pure vanilla, all ingredients go into a large cook pot, until it hits 180 degrees, then I strain all the solids out of it, chill with a wort chiller running cold water through the coil until around 110 degrees, Add the shine stir and pour into a case of quart jars, and 2 of the gallon bottles. have made 8 batches and had no complaints yet.

    Posted by DilligafDave on February 22, 2014
  • I want to try this so bad…lol…will be making it soon as I get the whiskey …thank you…

    Posted by Val on February 21, 2014
  • I tried this reciepe and it’s great, but 750ml of Jr Johnson’s moon just ain’t enough so I sit a bottle on the table and you can just add what you need

    Posted by Jim Stewart on February 19, 2014
  • I believe that’s the best recipe yet

    Posted by Tim Ashley on February 08, 2014
  • I played around a few times & finally settled on this recipe.
    1 gal apple juice.
    1 gal apple cider (CLEAN)
    2 cups brown sugar
    8 cinnamon sticks
    2 tsp vanilla.
    1 & 3/4 liters of 190 grain alcohol.
    Heat/simmer the juices, sugar & sticks without boiling, stirring regular until the sticks open up. (Maybe 30 minutes)
    Remove from heat & let cool (IMPORTANT) to room temp. Add vanilla & 1 & 3/4 liters of 190 proof of grain alcohol & stir. This makes about 10 quarts. I usually go 50-50 on quarts & pints.
    Boil or sanitize the jars & lids. Strain it before you bottle it (you’ll thank me later) and if you try and store it in the fridge longterm you will ruin it.!!:-( And all this typing will be wasted.
    Just store it in a dark cabinet somewhere & it’ll last up to a year if you you don’t drink it first. It does get better/smoother in a couple of 3 weeks;-)
    Don’t worry about sealing the jars. The proof will keep it clean.
    I call mine spicy drunk apples IDKW. But I can sip/drink a pint & have a nice mellow buzz & sleep like a child.

    Posted by weathermanmark on February 05, 2014
  • I just made my third batch and tried a little more complicated recipe. Starting with the above ingredients I added 2 cups butterscotch Schnaaps and vanilla vodka and some all spice. Problem is now it’s too spicy and tastes carmally. Any ideas how to fix this? I tries to cut with more apple juice but it didn’t help.

    Posted by Dave on February 04, 2014
  • I just made my third batch and tried a little more complicated recipe. Starting with the above ingredients I added 2 cups butterscotch Schnaaps and vanilla vodka and some all spice. Problem is now it’s too spicy and tastes carmally. Any ideas how to fix this? I tries to cut with more apple juice but it didn’t help.

    Posted by Dave on February 04, 2014
  • When makeing the " no boil" apple pie do u jst mix all ingredients and put in fridge over night? ?? And dose it need to be kept in fridge r dose it have a shelf life? And how long?
    thanks so much for your info

    Posted by Jeremy campbell on January 29, 2014
  • I was going to use your recipe to make apple pie, with a quart of shine. But I would like to use Fruit Pinch Concentrate instead of Apple Juice Concentrate. My question is .. Do I still use the Brown Sugar? (your recipe calls for up to 2 cups), And what about the cinnamon sticks? Please get back to me asap! Thank you.

    Posted by Strider Coalfield on January 20, 2014
  • I tried this . and it did come out good. I used 153 Diesel and did the no cook method. and it does still burn after it was made.Wow

    Posted by Hank on January 18, 2014
  • A friend of mine’s grandmother makes a pecan pie flavored moonshine. It is awesome! But I can’t drag the recipe out of her. Any ideas or recipes that you could suggest? Thank You

    Posted by Brian Joynes on January 10, 2014
  • A friend of mine’s grandmother makes a pecan pie flavored moonshine. It is awesome! But I can’t drag the recipe out of her. Any ideas or recipes that you could suggest? Thank You

    Posted by Brian Joynes on January 10, 2014
  • I made this with everclear and omg it is great!!! (Buzzed)

    Posted by robert crabtree on January 01, 2014
  • Came back from NC with some 190 , my son tried to make pie from a friends rescipe it was bad . Used a cut down of yours and it saved the day. Have you thought about doing a newsletter monthly or quarterly?

    Posted by Richard Fruit on January 01, 2014
  • I made some moonshine using apple juice and cider cook for 30 min how long of shelf life is the moonshine and I put it in tightly closed mason jars is that ok please answer I made alot thanks Tammy

    Posted by Tammy Simonson on December 29, 2013
  • I’ve got a great recipe, and I’ve tried several different variations of it, but my last batch I tried I figured out to be about 60 proof. I take a gallon of apple cider, 1 gallon of apple juice, two cups of sugar(3 if you want it sweeter), and 1/2 gallon of 190 proof pure grain alcohol, and also you can use cinnamon sticks, or artificial cinnamon flavor. Boil all ingredients(except your alcohol) and let it cool down a little, and then mix your alcohol, and then jar it. Now my last batch I changed it a little: boiled the two gallons, and then removed two quarts to give it more alcohol by volume. After doing some calculations I figured it to be about 60 proof. It’s really good, but man it sure has some knock out power:). It’s good. I thought I would share my recipe with you. I’ve compared it with ole smokey apple pie shine, and ole smokey can’t touch it:). Merry Christmas from Harlan Ky.

    Posted by Dexter on December 24, 2013
  • Great recipe! Used 190 proof Everclear and tastes great! Thank you!

    Posted by Back Woods Georgia on December 20, 2013
  • what do they mean when they say steeping

    Posted by sammy on December 17, 2013
  • How about pumpkin pie shine, anyone ever tried it or pecan pie

    Posted by todd weeks on December 16, 2013

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