Pizza Peach Pie

It is peach time across the South. We are blessed with ripe, juicy peaches from the Carolina's and Georgia available at roadside stands and in the supermarket. Last year we took a road trip across the mountain to Asheville to one of the cities many farmer's markets where we found the most marvelous peaches at the peak of the season on almost every stand. After shopping the produce stands we had lunch at the Farmer's Market Restaurant where they serve the fruits and vegetables prepared from the produce sold at the market's stands. Yellow squash casserole, fried green tomatoes and okra, cucumbers and onions, fried corn on the cob and my first ever tomato pie. When we got home I made short work of my bushel of peaches; turning some into peach jam, sliced and frozen peaches for the winter months, and slicing up a huge bowl for peach shortcake and my Pizza Peach Pie. This really isn't a pie but a tart made with a shortbread crust baked on a pizza pan, hence the name. The name came with the recipe many years ago so I keep the name. I often add blueberries which are also in season this time of year. The colors of the yellow peaches and the dark blue of the berries paint a pretty picture. The crust may be made in advance and allowed to cool before adding the fruit and glaze. Pizza Peach Pie does not sit well as the crust gets soggy with time so plan on making and eating the whole thing in one sitting. An option would be to make small individual size crust and adding the fruit and glaze as needed. Fresh or canned peaches may be used but I look forward to peach season each year as a reminder for me to make this pie. This is an old favorite Around Our Southern Home. Pizza Peach Pie Easy * Serves 6 Crust; 1/2 Cup Butter, 1/4 Cup Powdered Sugar, 1 Cup Flour. Cream butter with powdered sugar. Blend in flour with fingers. Pat evenly onto the bottom and sides of a pizza pan. Bake 350 degrees F. for 15 to 20 minutes. Be careful not to burn. The crust should be light brown around the edges. Cool before adding fruit. Topping; 2 cups sliced peaches, fresh, frozen or canned, well drained, 1/2 Cup peach jelly, slightly warmed. Arrange peaches on top of crust in a pleasing pattern. Spread warm jelly on top to form a glaze coming all the peaches. Serve within an hour. Nice with whipped cream or ice cream. Enjoy !!!