Peach Custard Squares - cooking recipe

Ingredients

Crust and Fruit
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup butter (softened)
29 ounces sliced peaches (one 29 ounce can sliced peaches, drained well, RESERVE 1/2 cup peach syrup for custard)
1/2 cup sugar
1/2 teaspoon cinnamon
Custard
1/2 cup reserved peach syrup
1 egg (slightly beaten)
1 cup evaporated milk

Preparation

Preheat oven to 375 degrees, or 350 degrees for Pyrex.
In a 1 1/2 quart bowl, combine flour, salt, and butter with a pastry blender until mixture is like a coarse meal.
With the back of a spoon, press flour mixture onto the bottom and halfway up the sides of a buttered 8-inch square dish or pan.
Arrange well drained peach slices over crust, sprinkle with sugar mixed with cinnamon, and bake at 375 for 20 minutes.
Mix 1/2 cup peach syrup, 1 beaten egg, and 1 cup evaporated milk; pour over fruit in crust.
Bake for 30-35 minutes until custard is firm except in the center. Center will become firm upon standing.
Serve warm or cold ~ serves 9.