Peach Pie and Sweet Tea {16 Simple Rules Recipes}

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I love to cook! I love to make-up stories! So it was a no-brainer to add a few recipes to my novels.

{Spoiler Alert} These are not big spoilers, but if you haven’t read 16 Simple Rules, the context for these recipes won’t make sense.

Peach Pie and Sweet Tea Recipes

In 16 Simple Rules, Cynthia gets her Grammy’s sweet tea recipe and Meemaw teaches her how to make a peach pie. Today, I’m sharing the recipes that served as the basis for these moments in the book.

Cream Peach Pie

This peach pie isn’t the exact on made in the book, but it is the exact one my Nana used to make. She’s the one who taught me how to make a pie crust and a pie, which served as the inspiration for the scene with Meemaw and Cynthia.

Note: My Nana was famous for her Oh-by-the-way recipes. As in:

Nana, why didn’t my pie turn out like yours?

Oh, by the way, did you add a sprinkle of cinnamon before you baked it?

As far as our family remembers, this is the closest version to hers.

Ingredients

  • 5 to 6 peaches
  • 1/2 cup sugar
  • 2 TBSP flour
  • Dash of salt
  • 1/2 cup cream
  • Splash of vanilla
  • Dash of cinnamon
  • Pie crust (homemade is best)

How to Make

  1. Peel and slice the fruit. Arrange in the pie shell.
  2. Mix together sugar, flour, salt. Then, add the cream and vanilla and mix well.
  3. Pour over fruit and sprinkle with cinnamon.
  4. Bake in preheated 450 oven for 10 minutes. Then turn temperature back to 350 and bake for 40 to 45 minutes more or until the fruit is tender.

Southern Sweet Tea

This sweet tea recipe is from a neighbor of ours who served as part of the inspiration for Meemaw. It’s from the deep south, so it’s legit. Although, I don’t recommend entering it into a sweet tea contest (IYKYK).

Ingredients

  • 2 cups pure cane sugar
  • 8 cups of water
  • 3 Family-size bags of black tea (Luzianne is the best.)
  • 1 tray ice cubes
  • Gallon-sized pitcher
  • Butter knife

How to Make

  1. Bring the water and cane sugar to a boil in a large pan. 
  2. When sugar is dissolved and the water begins to boil, remove from the heat. Immediately place the teabags in and let steep for 20 to 30 minutes until the water cools a touch.
  3. Remove tea bags and pour into the pitcher with a butter knife in it. Add the ice and use the knife to stir until most of it melts. Take the knife out and add cold water until the tea looks right. 
  4. Serve in a glass with ice, plus a slice of hardy orange. (Can use lemon.)
Posted in 16 Simple Rules Bonus, blog.