When we lived in Mississippi, we had a friend who had a neighbor (whose cousin’s son’s roommate’s… just kidding) who made real Mississippi Apple Pie Moonshine. I wish it were in their bathtub, but either way, they were pros. It tasted like apple pie in a mason jar– it was incredible (and incredibly strong). I’m not quite brave enough to attempt that on my own, but Ryan and I did create our own recipe that doesn’t come with the risk of blindness, but still tastes delish and does the job.
Our version of Mississippi Apple Pie Moonshine has the brown sugar in it to add that molasses flavor in there, while the cinnamon sticks provide the spicy scent we all love in apple pie. And of course, it wouldn’t be APPLE pie moonshine without something apple, so the base is a mix of apple juice and apple cider. You could totally substitute the cinnamon sticks for several drops of cinnamon bark essential oil when you add in the Everclear (for the same reason you wait to add the alcohol– you don’t want either one to burn off or lose it’s “benefits”). Just make sure that if you do that, you use the safest oils on the market (here’s why).
If you’d like some apple pie that’s safe to share with the whole family, this recipe for the food version will please anyone under OR over the age of 21, especially with a big scoop of Blue Bell.
Mississippi Apple Pie Moonshine
1 gallon apple juice
1 gallon apple cider
2 1/2 cups brown sugar
1 1/2 cups white sugar
8 cinnamon sticks
1 liter bottle 190 proof Everclear (we’re considering using two next time)
- Combine the apple juice, apple cider, brown sugar, white sugar, and cinnamon sticks in a large (very large) pot.
- Bring it to a boil and then take it off the heat.
- Let it cool.
- Once it’s cool (doesn’t have to be room temperature, but you don’t want it to burn off the alcohol), stir in the Everclear.
- Pour into sterile mason jars and stick it in the fridge (or pour it over ice if you can’t wait that long!)