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Apple Pie Moonshine- Instant Pot Recipe

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It’s almost apple season!  You know what that means!!  It’s time for Apple Pie Moonshine!  What? Moonshine?  

Yes, you can make your own moonshine from the comfort of your own kitchen!  Ok- so it may not be “real” moonshine, but in terms of potency, it’s pretty darn close.  

With the addition of the Everclear, which is 190 proof, Apple Pie Moonshine has got a serious kick! 

With the use of your Instant Pot, you can have delicious Apple Pie Moonshine in less than an hour of cooking time!  

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Be careful when you are drinking it though, it tastes soooo good, but remember that it is pretty strong.

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Tips for making Apple Pie Moonshine in the Instant Pot:

1. Drink sparingly.  Everclear is 190 proof and is VERY strong.

2. Serve over ice, as a shot or in a martini with your favorite cream-based liquor.

3. Be sure to let Apple Pie Moonshine cool completely before adding in liquor otherwise you may end up cooking out the liquor content.

4.Store in glass mason jars!  Not only does the Apple Pie Moonshine look great in the mason jar, but it’s also a great way to seal and save for later.  No spilling!  🙂

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Ingredients for Apple Pie Moonshine made in the Instant Pot:


  • 64 Ounces of apple juice
  • 64 Ounces of apple cider
  • 3/4 Cup of white sugar
  • 3/4 Cup of brown sugar
  • 1 1/2 Cup Everclear grain alcohol
  • 1 1/2 Cup caramel vodka
  • 10-12 Cinnamon sticks
  • 1/2 Teaspoon of nutmeg
  • 1/2 Teaspoon whole cloves

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How to make Apple Pie Moonshine in the Instant Pot:


1Pour apple juice and apple cider into your Instant Pot.


2Add white and brown sugar.


3Add in 4-6 cinnamon sticks


4Add in nutmeg and whole cloves.


5Turn Instant Pot and choose the “sauté” function.


6Sauté on high for approximately 5 minutes or until all sugar has dissolved in apple juice mixture.


7Close the lid and move the valve to “seal” position.


8Pressure cook on high for 45 minutes.


9When the timer beeps, allow pressure to naturally release for 15 minutes.


10Open the lid and allow it to cool completely.


11Once the liquid has reached room temperature, pour in Everclear and caramel vodka.


12Remove cinnamon sticks and whole cloves.  This can be done using a strainer or pouring through cheesecloth.


13Serve and enjoy!  If you are saving your apple pie moonshine for a special occasion, mason jars are the perfect way to store for later.  I used these mason jars with red and white twine ribbon and put on super cute chalkboard stickers!


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Instant Pot Apple Pie Moonshine
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Apple Pie Moonshine- Instant Pot Recipe

4.7 from 20 votes
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Prep Time: 5 minutes
Cook Time: 45 minutes
Cooling Time: 2 hours
Total Time: 3 hours
Servings: 164 Ounces
Calories: 28kcal
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Ingredients

Instructions

  • Pour apple juice and apple cider into Instant Pot.
  • Add white and brown sugar.
  • Add in 4-6 cinnamon sticks
  • Add in nutmeg and whole cloves.
  • Turn Instant Pot on and choose the "sauté" function.
  • Sauté on high for approximately 5 minutes or until all sugar has dissolved in apple juice mixture.
  • Close the "pressure cooker" lid and move valve to "seal" position.
  • Pressure cook on high for 45 minutes.
  • When timer beeps, allow pressure to naturally release for 15 minutes.
  • Open lid and allow to cool completely.
  • Once liquid has reached room temperature, pour in Everclear and caramel vodka.
  • Remove cinnamon sticks and whole cloves.  This can be done using a strainer or pouring through cheese cloth.
  • Serve and enjoy!  If you are saving your apple pie moonshine for a special occasion, mason jars are the perfect way to store for later.

Nutrition

Serving: 2ounces | Calories: 28kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 25mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Have you tried this recipe? Let us know how it turned out in a comment below!

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6 Comments

  1. 5 stars
    Having read this I thought it was extremely informative. I appreciate you taking
    the time and effort to put this article together.
    I once again find myself personally spending a lot of time
    both reading and commenting. But so what, it was still worth it!

  2. Interesting change-up from similar recipes is that this one uses caramel vodka instead of vanilla vodka; Also seems to use about half the alcohol of similar recipes!
    I wonder why such a long cook time? Other recipes usually call for something like a 20-minute simmer, where here we’re using a 45-minute boil. I suppose that extracts more of the clove and cinnemon.

    1. The alcohol content is pretty high, but when you’re bottling beverages at home, it’s easier for stuff to get contaminated with whatever spores are floating around your kitchen and your cookware. Especially since you have to wait multiple hours for the juice to cool down before adding the alcohol. For long term storage, I’d definitely refrigerate, but it’s not potato salad. I might put one in the freezer to see if it freezes, but I like to live dangerously.

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