1 1/2 cups flour
1/2 teaspoon salt
1/2 cup butter or margarine (CD used butter)
30 ounces canned peaches
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1 egg
1 cup evaporated milk

In a 1 1/2-quart bowl, mix together with a pastry blender until mixture looks like coarse meal, the flour, salt and butter. With back of spoon, press mixture firmly on bottom and halfway up sides of buttered 8-inch pan.

Drain well a 1 pound 14 ounce can of peaches, saving 1/2 cup syrup. Arrange drained peaches on crust in pan. Sprinkle over peaches a mixture of 1/2 cup sugar and 1/2 teaspoons cinnamon. Bake in 375 degree F oven for 20 minutes.

Mix the 1/2 cup peach syrup, 1 slightly beaten egg, and 1 cup Pet evaporated milk. Pour over peaches. Bake for 30 minutes more, or until custard is firm except in center. Center becomes firm on standing.

Serve warm or cold.