BOTTOM LAYER:

1 1/2 c. flour
1/2 c. butter
1/2 tsp. salt
14 oz. can peaches

TOPPING:

1/2 c. sugar
1/2 tsp. cinnamon

CUSTARD:

1 c. evaporated milk
1/2 c. syrup from peaches
1 egg, slightly beaten

Mix flour and salt. Cut in butter and pat mixture on bottom and sides of a greased 8" square pan. Crust should extend 1" up sides of pan. Drain peaches, reserving syrup and place on top of crust. Sprinkle with topping. Bake for 20 minutes at 375 degrees. Mix milk, syrup and egg. Pour into pan and bake an additional 30 minutes.