3 c. canned peaches, drained
1 (9 inch) pie crust, unbaked
2/3 c. sugar
1 tbsp. flour (heaping)
2 tbsp. butter
2 tbsp. lemon juice
1 egg
1/4 tsp. cinnamon
1/3 c. juice from peaches

Fill pie crust with drained peaches. Cream together sugar, flour, butter, lemon juice. Add the egg, cinnamon and peach juice. Pour over the peaches and bake 10 minutes at 475 degrees, then decrease the temperature to 325 degrees and bake another 50 minutes. Serve with whipped cream or ice cream.