2 (29 oz.) cans Peach Sauce, sliced
2/3 c. sugar
1/4 c. flour
1 c. syrup
2 tbsp. lemon juice
1/4 tsp. cinnamon
1 tbsp. butter
Crumb Crust

Line 9 inch pie pan with half of crust mixture. Drain peaches, reserving 1 cup syrup. Mix sugar and flour in saucepan, stir in syrup. Simmer 5 minutes, stirring constantly. Add lemon juice, cinnamon and peaches. Turn peach filling into pie pan; dot with butter. Sprinkle top with remaining crust mixture. Bake at 425 degrees for 35-45 minutes.

CRUMB CRUST:

1/2 c. sugar
3/4 c. flour
1/3 c. shortening

Mix ingredients together with pastry blender. Press half of mixture in pie pan. Fill with filling. Sprinkle top with remaining crumb mixture.