PEACH CUSTARD PIE

Crush a sufficient number of pared peaches to measure one cup. Place in a mixing bowl and add One-half cup of sugar. Now place in a saucepan Three-quarters cup of milk, Two tablespoons of cornstarch. Stir to dissolve and then bring to a boil. Cook for two minutes and then pour very slowly, while beating hard to blend, on the peaches and sugar that are blending in the mixing bowl. Add Yolks of two eggs, One-quarter teaspoon of cinnamon. Beat again and then pour into prepared pie plate lined with pastry and bake in a slow oven. Use whites of eggs for meringue.