1/2 c. sugar
4 tbsp. flour or tapioca
1/4 tsp. cinnamon
1 (No. 2 1/2) can sliced peaches
Pastry crust, top & bottom

Mix together sugar, flour and cinnamon. Drain juice from peaches and add it to the dry ingredients. Cook until mixture thickens and boils. Add sliced peaches, pour it into the bottom crust. Add 1 1/2 tablespoons butter in small dots. Dampen edge of crust and place to crust with slits on it. Flute edges and bake 425 degrees for about 30 minutes.