CRUST:

1 1/2 c. flour
1/2 tsp. salt
1/2 c. soft butter
1 c. sugar (total)
1 (1 lb. 14 oz.) can sliced peaches
1/2 tsp. cinnamon

CUSTARD:

2 eggs
1 c. milk
Peach juice

In a mixing bowl add flour, salt, butter and 1/4 cup sugar. Mix with a fork until it looks like coarse meal. Press mixture firmly on bottom and halfway up the sides of a buttered 8 inch square pan.

Drain peaches, saving 1/2 cup of peach juice. Arrange drained peaches on crust in pan. Sprinkle with 1/2 cup sugar and the cinnamon. Bake at 375 degrees for 20 minutes.

Mix peach juice, eggs, milk and 1/4 cup sugar. Pour over peaches. Bake another 30 minutes until custard is firm.