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Peach Custard CakeI made this a few evenings ago. My kids and I thought it was quite good. What was surprising, however, is that my daughter is very picky when it comes to desserts that have fruit in them and she normally WILL NOT eat peaches in desserts. Strangely enough, she liked this recipe. I`ve never made ANYTHING with peaches in it that she liked--kudos to you!I made a few minor changes in this recipe: 1) I added about 1 1/2 tablespoons sugar to the crust; 2) When I baked the peaches and crust the first time, I drizzled a little rum over the peaches; 3) I added one teaspoon vanilla extract to the peach juice and evaporated milk mixture; 4) When I baked pie for second time, I sprinkled a little extra cinnamon sugar over top of pie.This recipe was simple and quite good. Thanks for teaching me how to make my daughter eat a dish with peaches in it! Regards, Cookin` DadP.S. I thought the crust texture was really good considering it was not the standard pie crust which is normally rolled with rolling pin (A great lazy man`s pie crust!).1 1/2 cups flour
1/2 teaspoon salt
1/2 cup butter or margarine (CD used butter)
30 ounces canned peaches
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1 egg
1 cup evaporated milkIn 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.

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