1 c  Flour
1/8 ts Salt
8 tb Butter; cold
2 tb Liqueur, almond
16 oz Peaches, canned, no sugar
2    Eggs
1/2 c  Pourable fruit, peach
1 tb Butter; nelted
1/4 c  Almonds, sliced
1/4 ts Cinnamon, ground

For pourable fruit, you may substitute 6 tb peach fruit spread combined
with 2 tb warm water. If almond liqueur is unavailable, you may substitute
2 tb apple juice concentrate AND 1/2 ts almond extract. Preheat oven to
350. Combine flour and salt in medium bowl. Cut in butter with pastry
blender or two knives until mixture resembles coarse crumbs. Add liqueur;
mix well. Press dough evenly onto bottom of 8″ square baking pan. Bake 15
minutes, until set. Arrange peaches evenly over partially baked crust; if
using fruit halves, cut into slices first. Combine eggs and pourable fruit;
mix until well blended. Pour evenly over peaches; set aside. Melt butter;
add almonds and cinnamon and mix lightly. Sprinkle almond mixture evenly
over egg mixture. Bake 20-25 minutes, until almonds are golden brown and
custard is set. Cool completely on wire rack. Cut into bars. Serve at room
temperature or chilled. Refrigerate leftover bars.