Tinklee's Peach Pie Moonshine

Peach pie moonshine is easy to make and oh so delicious! Save the strained peaches and make a cobbler or crisp.

Tinklee's Peach Pie Moonshine

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  • Prep Time


  • Total Time


  • Servings



  • 64

    ounces white grape peach juice

  • cup white granulated sugar

  • ¼

    cup brown sugar

  • 3

    stick cinnamon

  • ½

    cup peach schnapps

  • 1

    cup 190 proof grain alcohol, everclear, moonshine etc. (I use everclear)

  • ¾

    cup peach schnapps

  • 2

    (15-ounce) cans sliced peaches, in juice

  • 1

    cheese cloth


In a large pot bring to boil, juice, sugars, 1 can sliced peaches, cinnamon sticks and 1/2 cup of peach schnapps, turn down cover and simmer for an hour, remove from heat and let cool down to room temperature. When mixture is at room temperature add 1 cup everclear and 3/4 cup of peach schnapps and mix. Get 10-12 pint size jars ready, drain the last can of peaches real good, place one peach in each jar (find nice looking ones). With cheese cloth strain liquid into jars, fill up to the bottom of rim and seal For best taste, let it sit for 6 weeks at least for the flavor to mellow and blend the rest of the way, sit in a cool dark place, I use a refrigerator that we use for drinks only I take the leftover peaches and pulp and make cobbler or crisp they are real good to use so don't throw them out.


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