1. Put into a 1 1/2 quart bowl 1 1/2 cups all-purpose flour, 1/2 teaspoon salt and 1/2 cup butter. Mix with a pastry blender or 2 knives until mixture looks like coarse meal.

2. With back of spoon press mixture firmly on bottom and halfway up sides of buttered 8 inch square pan.

3. Drain well 1 pound 14 ounce can sliced peaches saving 1/2 cup syrup. Arrange well drained peach slices on crust in pan. Sprinkle over peaches a mixture of 1/2 cup sugar and 1/2 teaspoon cinnamon. Bake 375 degree oven 20 minutes.

4. Mix the 1/2 cup each syrup, 1 egg slightly beaten and 1 cup Pet evaporated milk. Pour over peaches. Bake 30 minutes more or until custard is firm except in middle. Center becomes firm on standing. Served warm or cold.