Despite being from South Central Pennsyltucky, I had never heard of the magical elixir that is apple pie moonshine until a few years ago when my friend Maria gave me a jar. I’m not generally one for sweets, but I am an apple cider fanatic and it hit all the right notes. Sweet for sure, but still maintaining the crisp distinct apple flavor with just a hint of cinnamon. Liquid apple pie.
This jar came with a warning, however, and thus so shall this recipe. This stuff may taste like dessert and be totally devoid of the an alcohol bite, but it is strong. Apple pie moonshine is mean to be sipped, shot, or added to cocktails. It’s delicious straight, but go easy. It creeps up on you.
1 gallon apple juice
1 gallon apple cider
2 cups brown sugar
4 cinnamon sticks, or more to taste
1 pinch apple pie spice
1 (750 milliliter) bottle Everclear
1 (750 milliliter) bottle vodka
This is the world’s simplest recipe. Combine everything but the booze in a large (and I do mean large) pot and simmer on the stove for an hour. Then, let it cool completely, add alcohol, and bottle.
I made a batch for last week’s Philly Food Swap and it was a bit hit. Turns out swappers love a jar of booze (I knew you guys were my people). It was my first time attending a swap, and I can’t believe I waited so long. I think I was partially intimidated by the overwhelming amount of talented home cooks that come. Either way, I could not be happier that I finally joined in the fun. It was an absolutely whirlwind of an evening that resulted in a gorgeous haul of homemade goodies lovingly crafted by local bakers, canners, and cooks. I even came home with a batch of home-cured bacon.
I’m already brainstorming my contributions for next time since the word on the street is that swaps may be happening quarterly (please let it be true!) and I want to get creative. If the rumors are true and a spring swap is on the horizon, I think I see some foraged gifts in my swapping future.