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Peach Custard Cake

Crust:
1 1/2 c. flour
1/2 tsp. salt
1/2 c. soft butter
Batter:
1 lg. can peaches, sliced
1/2 c. sugar
1/2 tsp. cinnamon
1 egg
1 c. evaporated milk

Cut butter into flour and salt. Press into 9 inch square pan. Drain peaches, saving 1/2 cup of syrup. Arrange slices on top of crust. Sprinkle with mixture of sugar and cinnamon. Bake at 375 degrees for 20 minutes. Mix syrup, egg and milk. Pour over peaches. Bake 30 minutes more.

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