Peach Custard Cake

• 1 1/2 c. flour
• 1/2 c. butter or margarine
• 1/2 tsp. salt
• 1 lb. 14 oz. can sliced peaches
• 1/2 c. sugar
• 1/2 tsp. cinnamon
• 1 c. evaporated milk
• 1/2 c. reserved peach syrup
• 1 egg

1. Preheat oven to 375u0b0.
2. In 1 1/2-quart bowl, put in flour, margarine and salt.
3. Mix with pastry blender or 2 knives until coarse.
4. With back of spoon, press mixture firmly onto bottom and halfway up sides of buttered 8-inch square pan.
5. Drain peaches well, reserving 1/2 cup syrup.
6. Arrange peaches on crust in pan. Sprinkle with sugar and cinnamon mixture; bake 20 minutes.
7. Mix reserved syrup, evaporated milk and egg, slightly beaten; pour over peaches.
8. Bake 30 minutes more or until custard is firm, except in center.
9. Serve warm or cold.
10. Serves 9.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=445166 (may not work)