This is really a cake, there is no crust. It is baked in a springform pan. It is an Italian recipe. It is from Marcella Hazan. I have made this cake for years. Soon I am going to try it with frozen peaches, see if it produces good results, and post a measurement here for it, and any adapted method. In the summer, make sure to use slightly underripe fruit that is firm and large. Freestone peaches are best because they are easy to slice, but any good quality peach can be used, as can, I'm told, nectarines.