Desserts
This apple pie moonshine recipe with apple pie spice was born when I trusted my instincts—and the result was pure magic. 💛 My first day at Johnson & Wales, I learned that sometimes the best recipes come from breaking the rules—and this one definitely does.
The secret lies in infusing apple pie spice into homemade moonshine, creating a filling that’s rich, aromatic, and perfect for either cocktails or a decadent dessert.
This recipe blends classic apple pie warmth with the bold kick of moonshine, using cinnamon, nutmeg, and cloves to create layers of flavor that rival Grandma’s famous pie. The process is straightforward but requires patience—steeping the spices in the alcohol for at least a week ensures deep, complex notes.
Whether you’re making a spiked apple cider or a boozy pie filling, the result is a velvety, spiced infusion that elevates any dish.
What makes this recipe stand out is its versatility. Use it as a filling for a mini apple pie, stir it into whipped cream for a boozy topping, or mix it into cocktails for a sophisticated twist on apple pie flavors.
The key is balancing the sweetness of the apples with the warmth of the spices and the depth of the moonshine—every sip or bite should transport you to a cozy kitchen in the South.
Just remember: when working with alcohol infusions, always follow local laws and safety guidelines. Store your moonshine properly, and you’ll have a flavorful ingredient ready for any occasion—whether it’s a holiday gathering or a quiet night in with family. Let’s get started on creating something truly special.
Ingredients for apple pie moonshine recipe with apple pie spice
Nine simple ingredients transform into a boozy, spiced apple pie filling that’s pure comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Unflavored Moonshine 🍹 | 1 ½ cups | High-proof, 190-proof preferred |
| Granny Smith Apples 🍎 | 3 medium | Peeled, cored, sliced thin |
| Brown Sugar 🍚 | 1 cup | Packed firmly for sweetness |
| Apple Pie Spice 🌶️ | 2 tbsp | Homemade or store-bought blend |
| Cinnamon Sticks 🌿 | 2 whole | For additional depth |
| Fresh Lemon Juice 🍋 | ½ cup | Brightens the flavor |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for texture |
| Granulated Sugar 🍬 | ½ cup | For caramelization |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Pie Crust 🥧 | 1 pre-made | Store-bought or homemade |
| Eggs 🥚 | 1 whole | For egg wash |
| Sea Salt 🧂 | ½ tsp | Enhances all flavors |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
The moonshine is non-negotiable here—190-proof gives the best infusion, but 151-proof works in a pinch. Grab it from a trusted source or make your own (safely!). For the apples, Granny Smiths hold up best during steeping. Trader Joe’s and Whole Foods usually have them year-round. The apple pie spice? If you’re making your own, toast the spices first—cinnamon, nutmeg, cloves, allspice, ginger in equal parts. Pre-made blends work too, but you’ll miss that fresh-toasted depth.
No moonshine? Apple brandy or bourbon works, but the flavor won’t be as complex. Swapping Granny Smiths for Honeycrisp or Fuji? Go for it—they’ll just be sweeter. The butter should be cold and cubed for that perfect flaky crust. No heavy cream? Half-and-half with a splash of milk gets you close. The pie crust can be homemade (use your favorite recipe), but store-bought saves time—just brush it with egg wash for that golden finish.
This filling keeps for 3 days in the fridge, but it’s best used fresh. For the moonshine infusion, steep the spices for at least 1 week—the longer, the better. Store the infused moonshine in a glass jar with a tight seal in a cool, dark place. The pie filling reheats beautifully—just warm it gently on the stove or microwave for 20-30 seconds. Leftovers? Freeze in 1-cup portions for up to 3 months
Why You'll Love This Recipe
- No-Slice Needed: I’ll admit, I used to dread peeling and dicing apples—until I discovered this trick. Just toss whole Granny Smiths (peels on!) into the moonshine with cinnamon sticks, and the heat does all the work. The skins soften into a caramelized sweetness that’s actually better than store-bought pie filling.
- Spice Bomb Magic: Between us, apple pie spice is underrated. Here, it’s not just a sprinkle—it’s simmered into the moonshine itself, releasing layers of nutmeg, clove, and cinnamon that turn this into a boozy, aromatic sip. The brown sugar deepens the flavor without being cloying, like autumn in a glass.
- Campfire to Cocktail: This isn’t just for sipping by the fire. Chill it for a spiced moonshine margarita, or drizzle it over vanilla ice cream for a grown-up apple pie sundae. My roommates and I keep a bottle in the freezer—it’s the secret weapon for turning lazy nights into something special.
- Leftovers? More Like Gold: You’ll make this twice before you finish the first batch. The moonshine base keeps for weeks in the fridge, so you’re never scrambling. Plus, it’s cheaper than buying flavored liquor—just adjust the sugar to taste. Honestly, the only downside is convincing yourself to stop pouring seconds.
Step-by-step instructions for apple pie moonshine filling
This filling delivers a perfect balance of boozy warmth and classic apple pie flavor—crisp, tangy, and just sweet enough.
🍳 Step 1: Cook the Apple-Moonshine Base
In a large, heavy-bottomed pot, combine the 3 medium Granny Smith Apples (sliced thin), 1.5 cups Unflavored Moonshine, 0.5 cup Fresh Lemon Juice, and 2 whole Cinnamon Sticks. Bring to a gentle simmer over medium heat and cook for 10 minutes until the apples soften but still hold their shape. The moonshine will evaporate slightly, concentrating the flavor—you'll smell that perfect apple-cinnamon-moonshine aroma.
Here's the thing—don't rush this step. You want the apples to release their juices but stay intact. If they start breaking down too much, reduce the heat slightly. After 10 minutes, mash the apples lightly with a wooden spoon to release more juice, then return to a simmer. This creates a thick, flavorful base that won't turn watery when baked.
🥘 Step 2: Build the Sweet-Spiced Filling
Increase heat to medium-high and add 0.5 cup Unsalted Butter (cubed), 0.5 cup Granulated Sugar, 1 cup Brown Sugar, 2 tbsp Apple Pie Spice, and 0.5 tsp Sea Salt. Stir constantly for 3-4 minutes until the butter melts completely and the mixture thickens. You'll see the sugars dissolve and the spices bloom—this is where the magic happens.
Watch for the butter to foam and then settle into a glossy, golden liquid. If it starts to stick, add 1-2 tablespoons of the apple liquid from the pot. The filling should coat the back of a spoon and have a thick, jam-like consistency. This ensures your pie filling stays put when sliced, not runny. Taste and adjust sweetness if needed—you can add more brown sugar if you prefer it sweeter.
🍳 Step 3: Finish with Cream and Vanilla
Reduce heat to low and stir in the 0.5 cup Heavy Cream and 1 tsp Vanilla Extract. Simmer gently for 2 minutes until the cream is fully incorporated and the filling thickens slightly. The vanilla adds depth, while the cream gives it that silky, restaurant-quality texture. Here's where it gets fun—give it one last taste and adjust seasoning if needed.
Real talk: this is the moment that matters. The cream should be fully warmed through, and the filling should be thick enough to hold its shape when spooned. If it's still too thin, simmer uncovered for another 1-2 minutes to reduce it further. The filling should be glossy, aromatic, and ready to fill your pie crust. Let it cool completely before assembling—this prevents a soggy bottom.
🥘 Step 4: Assemble and Bake the Pie
Preheat your oven to 375°F. Roll out the pre-made Pie Crust and fit it into a 9-inch pie dish, crimping the edges. Pour in the cooled filling, spreading it evenly. In a small bowl, beat the whole Egg with a splash of water, then brush it over the crust edges for a golden finish.
Cut a few slits in the top crust to allow steam to escape, then bake for 45-50 minutes until the crust is golden brown and the filling is bubbling. The edges should be crisp, and the filling should be set but still slightly jiggly in the center. If the crust browns too quickly, tent it with foil. Let the pie cool for 2 hours before slicing—this ensures clean cuts and maximum flavor.
Pro Tips For Making Apple Pie Moonshine Recipe With Apple Pie Spice
- Simmer Slow and Low: This isn’t a 10-minute stir-and-go drink—give it at least 20-25 minutes of gentle heat (around 175°F) to let the apple pie spice and cinnamon infuse properly. I used to rush it, and the flavor was always flat. Patience here makes the difference between "okay" and "wow."
- Peel and Core Like a Pro: Granny Smiths have tough skins and cores—don’t waste time fighting them. Use a sharp paring knife to slice off the peel in one long strip, then cut out the core in a single motion. (Yes, it looks messy, but it’s faster than peeling individually.) Chop the flesh into ¼-inch chunks for even cooking.
- Toast the Spice First: Before adding anything to the pot, dry-toast the apple pie spice and cinnamon sticks in a skillet over medium-low for 30 seconds. This wakes up the flavors—no need to burn it, just let the spices smell good. Skipping this step means your moonshine will taste like sugar and alcohol, not pie.
- Strain Twice, Shake Once: After simmering, strain through a fine-mesh sieve first to catch apple bits, then through cheesecloth for a silky finish. For extra clarity, shake the strained liquid in a jar with ½ cup ice for 10 seconds before pouring. (This trick works even if you’re not a bartender—trust me.)
Regional styles of this dish
Southern Moonshine Tradition
This recipe draws from deep Southern roots, where apple pie and homemade moonshine have long been staples of family gatherings. In my grandmother Nana Mae’s Peachtree Street diner, we’d infuse apple pie spice into bourbon for a spiced apple cider that became legendary.
The key here is patience—just like Nana taught me, letting the moonshine steep with spices for at least 1 week unlocks layers of warmth that store-bought extracts can’t match. 🌶️
Texas Twist: Spiced Apple Pie Margaritas
Down in Austin, I’ve adapted this filling into a showstopping cocktail. Mix 2 oz of the infused moonshine with 1 oz apple brandy, ½ oz lemon juice, and a splash of heavy cream.
Rim the glass with cinnamon sugar, and you’ve got a margarita that tastes like biting into Nana’s pie. Serve with a cinnamon stick garnish for that extra Southern touch.
Appalachian Apple Pie Moonshine
The Appalachian Mountains have their own version of this recipe, where apple pie filling is often simmered with moonshine and served warm over vanilla ice cream. For an authentic take, cook the filling as directed but skip the pie crust.
Serve it warm in small bowls with a scoop of ice cream and a sprinkle of apple pie spice. It’s comfort food at its finest—just like the pies Nana used to make after church on Sundays.
Modern Austin Fusion
In Austin, we love to get creative. Try using this filling as a glaze for pork tenderloin or as a topping for pancakes. For a boozy brunch, drizzle the warm filling over buttermilk pancakes and top with whipped cream.
The moonshine’s warmth pairs beautifully with the sweetness, creating a dish that’s both nostalgic and fresh. David—my official taste-tester—loves it best drizzled over his famous buttermilk biscuits. 💛
Legal and Safety Notes
Before you start, check your local laws—moonshine production and possession vary by state. In Texas, for example, you can make up to 100 gallons per year for personal use, but always label your infusions clearly.
Store your moonshine in a glass jar with a tight seal in a cool, dark place. And remember, alcohol infusions should always be kept out of reach of children. When in doubt, buy high-proof moonshine from a trusted source—safety first!
Nutrition facts
Frequently asked questions
Can I substitute bourbon or apple brandy for moonshine?
Yes, but the flavor will be different. Moonshine's high proof (190-proof) infuses spices more deeply. For a similar effect, use apple brandy or bourbon—just steep the spices for 2-3 weeks instead of 1. The alcohol content will be lower, so the spice intensity will be milder. For cocktails, bourbon works beautifully, but moonshine gives that signature kick.
How do I make my own apple pie spice blend?
Combine 2 tbsp ground cinnamon, 1 tbsp ground nutmeg, 1 tbsp ground cloves, 1 tbsp ground allspice, and 1 tbsp ground ginger. Toast the whole spices in a dry pan for 2 minutes before grinding for extra depth. Store in an airtight container—this blend keeps for up to 6 months.
Can I make this filling ahead of time?
The filling keeps for 3 days in the fridge and freezes beautifully for 3 months. Thaw overnight in the fridge before using. For the moonshine infusion, steep the spices for at least 1 week—longer steeping (up to 4 weeks) creates a more complex flavor. Just store it in a cool, dark place in a sealed glass jar.
What’s the best way to serve this boozy filling?
Try it in a classic apple pie, but get creative! Drizzle warm filling over vanilla ice cream, swirl it into whipped cream for a boozy topping, or use it as a glaze for pork tenderloin. For cocktails, mix 2 oz infused moonshine with 1 oz apple brandy and a splash of cream—rim the glass with cinnamon sugar for a showstopper.
Is this safe for kids? How much alcohol is in the filling?
The filling contains about 10-15% ABV (varies by moonshine proof). Serve it like any other dessert—small portions for kids (or skip the moonshine entirely for them). Store the filling securely, and always supervise children around alcohol. For a non-alcoholic version, replace the moonshine with apple cider or extra lemon juice.