Peach Custard

• 1 1/2 c. all-purpose flour
• 1/2 tsp. salt
• 1/2 c. soft butter (1/4 lb.)
• 1 can sliced freestone peaches (1 lb. 14 oz. can)
• 1/2 c. sugar
• 1 tsp. cinnamon (mix together with sugar)
• 1 large egg
• 1 c. evaporated milk
• 1/2 c. peach syrup, strained and set aside

1. Blend flour, salt and butter until like coarse meal.
2. Press mixture on bottom of 9-inch square pan (butter well or use Pam on sides as well).
3. Place peaches in line on top of mixture. Sprinkle sugar and cinnamon all over peaches.
4. Bake at 375u0b0 for 20 minutes.
5. Mix peach syrup, egg (slightly beaten) and evaporated milk.
6. Pour over pie (after removed from oven).
7. Put back in oven and bake 30 minutes more until custard becomes firm except in center.
8. Center will become firm while standing.
9. Serve warm or cold.
10. Serves 9.
11. Can also use cherries or apples.

flour, salt, butter, peaches, sugar, cinnamon, egg, milk, syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272496 (may not work)