Filling

• 4 Large or 5 small ripe peaches; Or one 24 oz can of peaches, rinsed/drained (works well with canned peaches)
• 3 tbsp flour
• 3 tbsp brown sugar
• 1 egg slightly beaten
• 1 ½ c evaporated milk

Topping

• 2/3 C sugar
• 2 tbsp flour
• ½ tsp cinnamon

1. Peel and cut the peaches in quarters or slices. Set aside. If using canned, you may not need the entire 24 oz, see how they spread out.
2. Prep pie crust (Pillsbury premade are great), make fluted edges.
3. Mix together flour and brown sugar and sprinkle over 9 inch pie crust.
4. Arrange peaches, cut side up, on top of sugar mixture.
5. Mix together egg and evaporated milk and pour over peaches.
6. Mix together topping ingredients and sprinkle over top. (Ingredients will disappear into the milk/egg mixture, try to spread it around evenly as best you can.)
7. Bake 15 minutes in a 425 degree oven, then lower heat to 350 and bake for another 30-45 min, until a silver knife inserted 1-inch from pastry edges comes out clean.

Timesaver – make several pre-measured batches of the dry ingredients for filling and topping while you have everything out, then store each separately in ziploc bags. Makes whipping up a pie on short notice really easy!