In a 1 1/2-quart bowl, mix together with a pastry blender until mixture
looks like coarse meal, the flour, salt and butter. With back of spoon, press
mixture firmly on bottom and halfway up sides of buttered 8-inch pan.
Drain well a 1 pound 14 ounce can of peaches, saving 1/2 cup syrup. Arrange
drained peaches on crust in pan.
Sprinkle over peaches a mixture of 1/2 cup
sugar and 1/2 teaspoons cinnamon.
Bake in 375 degree F oven for 20 minutes.
Mix the 1/2 cup peach syrup, 1 slightly beaten egg, and 1 cup Pet evaporated
milk. Pour over peaches.
Bake for 30 minutes more, or until custard is firm except in center. Center
becomes firm on standing.
Serve warm or cold.
Posted by Cookin Dad at Recipe Goldmine May 5, 2001.