1 1/2 c. flour
1/2 tsp. salt
1/2 c. soft butter
1 can (1 lb. 14 oz.) sliced peaches, save 1/2 c. syrup
1/2 c. sugar
1/2 tsp. cinnamon
1 egg, slightly beaten
1 c. evaporated milk

Mix flour, salt, and butter with fingers. Press mixture in bottom and half way up sides of 8 x 8 buttered pan.

Drain the can of peaches, reserving the 1/2 cup liquid. Arrange peaches on crust; sprinkle with mixture of 1/2 cup sugar and 1/2 teaspoon cinnamon. Bake at 375 degrees for 20 minutes.

Mix peach syrup, slightly beaten egg, and evaporated milk; pour over peaches. Bake 30 minutes more or until custard is firm except in center. Serve warm with ice cream if desired.