- For the crust:
- 1 1/2 lb unsalted butter, at room temperature
- 1 1/2 cup granulated sugar
- 6 cups flour
- 1/2 tsp kosher salt
-
For the filling:
- 18 extra-large eggs at room temperature
- 9 cups granulated sugar
- 3 cup peach juice
- 3 cup flour
- 1 tbsp vanilla extract
- 1 tbsp cinnamon
- 1 tbsp nutmeg
- crumb topping
Preheat the oven to 350- degrees F
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
Combine the flour and salt and with the mixer on low, add to the butter until just mixed.
Dump the dough onto a well-floured board and gather into a ball.
Flatten the dough with floured hands and press it into a 9x13x2 baking sheet, building up to a 1/2 inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let Cool on a wire rack Leave the oven on.
For the filling, whisk together the eggs, sugar, peach juice, flour, vanilla, cinnamon and nutmeg. Pour over the crust and bake for 45 minutes, until the filling is set.
(Cover pan with foil if it starts to brown.)
Once the filling is set, sprinkle with crumb topping and bake uncovered for 10 minutes. Let cool to room temperature.
Cut into squares and dust with confectioners sugar.
