Peach Pizza Pie

Don’t let the name throw you. This is a fresh-fruit tart in pizza-pan disguise: a buttery shortbread base, sliced summer peaches fanned across the top, and a glossy currant-jelly glaze that cements everything in place. The shortbread crust pats directly into a 12-inch pizza pan, no rolling pin required, and bakes for just 10 minutes until the edges turn golden.

The glaze is what turns this from a plate of peaches into a proper pie. Cornstarch, sugar, mace, orange juice, and red currant jelly cook together until thick and glossy, then cool slightly before being spooned over the arranged peach slices. Mace (an unusual choice) adds a subtle nutmeg-like warmth that plays surprisingly well with stone fruit, and the currant jelly provides both color and a faint tartness that balances the peaches’ sweetness. Refrigerate until the glaze sets, then slice into wedges and finish with whipped cream.

Pro Tips

• Cool the crust completely before adding fruit. Warm crust melts the glaze before it can set into a sliceable layer.
• Slice the peaches uniformly and arrange them in concentric circles. Even thickness gives an even bite and a prettier finish.
• Cool the glaze slightly before spooning. Boiling-hot glaze runs off the peaches; lukewarm glaze coats and clings.
• Slice with a sharp knife wiped clean between cuts. Sticky glaze drags the edges of the next cut otherwise.

Variations

• Swap apricot jam for the currant jelly for a sweeter, more orange-tinted glaze.
• Use a mix of nectarines, peaches, and plums for a stone-fruit medley topping.
• Skip the mace and add a half teaspoon of vanilla bean paste to the glaze for a softer, vanilla-forward flavor.