1 lb. 3 oz. can sliced peaches
1 1/2 c. sifted flour
1/2 tsp. salt
1/2 c. butter
1/2 c. sugar
1/2 tsp. cinnamon
1 egg, slightly beaten
1 c. evaporated milk

Drain peaches and reserve 1/2 cup syrup. Mix and sift flour and salt; cut in butter until mixture resembles coarse meal. Press on bottom and half way up sides of 8x8x2 inch pan.

Arrange peach slices on crust and sprinkle with combined sugar and cinnamon. Bake in preheated 375 oven about 20 minutes, remove from oven.

Combine reserved peach syrup, egg and evaporated milk; pour over hot peach crust; return to oven and bake about 30 minutes longer or until the edge of custard is firm.