Sift the dry ingredients together and cut in the butter until the pieces
are the size of peas. Add the cheese and toss lightly. Add the eggs and blend
well. Chill one quarter of the dough.
Press the remaining dough into the bottom and sides of an ungreased 15 1/2
x 10 1/2 x 1/2-inch jellyroll pan.
Spread half the dough with the peach preserves and the other half with the
Roll the chilled dough, on a lightly floured surface, to 1/4-inch thick.
Cut the dough into 1/2-inch strips and place the strips diagonally across the
top of the preserves making a lattice of the strips. Press the ends of the dough
against the side dough to seal.