Cherry Pie Moonshine: Boozy Dessert That Pairs Perfectly With Summer

This cherry pie moonshine recipe is the ultimate summer sipping experience—where warm spiced cherry pie meets smooth, boozy moonshine for a dessert that’s equal parts nostalgic and grown-up.

I first made this after a long afternoon of canning cherries, and the moment the moonshine-infused syrup hit the pie filling, I knew it was a game-changer. The balance of tart cherries, vanilla, and that hint of warmth from the moonshine turns every bite into a little celebration.

The beauty of this recipe is how simple it is to make, yet it feels like a special occasion. You’ll start with a classic cherry pie crust, then fill it with a boozy cherry compote that’s simmered with moonshine, cinnamon, and a touch of bourbon for depth.

The moonshine doesn’t just add alcohol—it brings out the fruit’s natural sweetness and adds a smooth, mellow kick that pairs perfectly with the pie’s spiced crust. It’s the kind of dessert that makes summer evenings feel even more magical.

By the time you’re done baking, you’ll have a pie with a golden, flaky crust and a filling that’s rich, tangy, and just the right amount of boozy—perfect for slicing into warm slices or serving chilled with a scoop of vanilla ice cream.

The aroma alone will have everyone gathering around the table, and the first bite? That’s when the real magic happens. This isn’t just dessert; it’s a memory waiting to be made.

Pro tip: If you’re serving this to a crowd, pair it with a glass of sparkling wine or a cold beer to balance the sweetness. And if you’re feeling extra festive, top each slice with a drizzle of caramel and a sprinkle of flaky sea salt.

Trust me, this pie will disappear faster than you can say “second helping.” Let’s get baking!

Ingredients for cherry pie moonshine

Eight simple ingredients transform into a boozy summer dessert that tastes like nostalgia.

The cherries are the heart of this pie—fresh is best, but frozen works in a pinch (just thaw and drain). I always grab Bing cherries from the farmers market in summer—they’re tart and juicy, perfect for balancing the boozy sweetness. If you’re using canned cherries, drain and rinse them to cut down on extra syrup. The moonshine? Quality matters here—look for smooth, well-aged moonshine at specialty liquor stores or trusted distilleries. If you can’t find moonshine, applejack or brandy at half the amount gets you close, though the flavor won’t be quite the same.

Bourbon adds depth, but if you’re avoiding alcohol, extra vanilla extract plus a splash of cherry juice works as a substitute. The butter for the crust should be cold and cubed—don’t let it melt before mixing. For the crust, I like to use King Arthur flour because it’s high-protein and gives a flakier texture. If you’re in a hurry, pre-made pie crust saves time, but it won’t taste as good. The cinnamon? Ceylon cinnamon if you want a milder flavor, but regular works fine. And trust me, the vanilla extract should be pure—imitation just doesn’t cut it here.

This pie reheats beautifully—just warm slices in the oven for 5-10 minutes until the crust is crisp again. Store leftovers in an airtight container for 3-4 days, though I’ve never had any last that long. The filling keeps well in the fridge for 5 days if you want to make it ahead. For serving, a scoop of vanilla ice cream and a sprinkle of flaky sea salt make it feel extra special. And if you’re feeling fancy, a drizzle of caramel ties everything together.

Step-by-step instructions for cherry pie moonshine

Here's how to make this boozy summer dessert with a perfect balance of tart cherries and moonshine.

In a large bowl, combine the 4 cups of pitted fresh tart cherries with the 1 cup of moonshine, 1.5 cups of granulated sugar, 1 tablespoon of lemon juice, and the 0.5 teaspoon pinch of salt. Stir gently to coat the cherries evenly. Let this mixture sit for 15 minutes at room temperature - this allows the flavors to meld together and the sugar to begin dissolving.

Transfer the cherry mixture to a large saucepan and cook over medium-high heat. Bring to a gentle boil, then reduce heat to medium-low and simmer for 10-12 minutes until the cherries have softened and the mixture has thickened slightly. You'll know it's ready when the sauce coats the back of a spoon and the cherries are tender but not mushy. Stir occasionally to prevent sticking, adding a splash of water if needed to keep the mixture from becoming too dry.

In a large mixing bowl, combine the 2.5 cups of all-purpose flour, 0.75 cup of cold cubed unsalted butter, 1 tablespoon of ground cinnamon, and a pinch of salt. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for a flaky crust.

Gradually add the 0.5 cup of ice water, 1 tablespoon of vanilla extract, and 0.25 cup of bourbon, mixing gently with a fork until the dough just comes together. Be careful not to overmix - you want to keep the gluten development minimal for a tender crust. Shape the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour. This chilling time is essential for easier rolling and prevents the crust from shrinking during baking.

Preheat your oven to 375°F. On a lightly floured surface, roll out one of the chilled dough discs to fit a 9-inch pie dish, leaving a 1-inch overhang. Gently fold the overhang under and crimp the edges with a fork or your fingers. Transfer the crust to the pie dish and fill it with the cherry mixture, mounding it slightly in the center.

Roll out the second dough disc and cut it into strips for the lattice top. Arrange the strips in a crisscross pattern over the filling, leaving some gaps for steam to escape. Brush both the bottom crust and lattice top with a mixture of melted butter and a splash of moonshine for extra flavor and shine. Bake for 45-50 minutes, until the crust is golden brown and the filling is bubbling. The pie is done when it passes the toothpick test - insert a toothpick into the center, and it should come out clean or with just a few crumbs.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This resting time allows the filling to set properly and prevents the crust from becoming soggy. While the pie cools, prepare the serving by scooping 1.5 cups of vanilla ice cream into individual bowls or a larger serving dish.

To serve, slice the pie into 8 equal wedges. Place a wedge on top of each serving of ice cream and drizzle with any juices from the pie. Sprinkle generously with the 1 tablespoon of flaky sea salt and an extra dusting of ground cinnamon. The contrast of the warm pie with the cold ice cream creates the perfect balance, while the salt enhances all the sweet and tart flavors. Serve immediately for the best experience!

Essential equipment for cherry pie moonshine

Pie Dish Essentials

For this recipe, you’ll need a 9-inch deep-dish pie plate—I swear by Corelle stoneware for its durability and even heat distribution. If you’re baking in a glass dish, reduce the oven temperature by 25°F to prevent over-browning.

For a rustic touch, I’ve also used cast iron skillets (like a Lodge 10-inch) lined with parchment paper—just grease it well to avoid sticking. 🔥

Moonshine Safety Gear

Working with moonshine requires proper ventilation and safety tools. I always keep a high-quality ventilation fan (like a Dyson Air Multiplier) running when measuring or pouring alcohol near heat sources.

Use nitrile gloves to protect your hands from alcohol residue, and store moonshine in a dark glass decanter (I love Ball mason jars) to preserve its flavor and prevent evaporation. 💡

Mixing and Measuring Tools

A stainless steel mixing bowl (like OXO Good Grips) is a must for combining cherries and moonshine—it won’t absorb flavors like plastic. For precise measurements, a digital kitchen scale (I use Escali Primo) ensures accuracy, especially with the 1 cup of moonshine—every drop counts!

A fine-mesh strainer (like OXO Good Grips) helps remove pits if you’re not using pre-pitted cherries. 🍒

Baking and Cooling Aids

Invest in a pie cooling rack (I prefer USA Pan’s wire rack) to prevent soggy bottoms—it’s a game-changer for letting steam escape. For even baking, I use a pie weight (or dried beans) in the bottom crust before baking to prevent puffing.

A silicon baking mat (like Kitchy) under the pie dish makes cleanup effortless. 🌡️

Serving and Garnishing

Serve slices on individual ceramic plates (like Corelle’s dinnerware) to keep them warm. For garnishing, a fine-mesh sieve (like OXO’s) helps dust flaky sea salt evenly, and a small offset spatula (I use Mercer Culinary’s) spreads caramel drizzles perfectly.

A glass moonshine decanter on the table adds a festive touch! ✨

Frequently asked questions