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1/2 c. brown sugar
2 Tbsp. cornstarch
1/8 tsp. cloves
2 Tbsp. cider vinegar
29 oz. can peaches, drained
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. peach syrup
1 Tbsp. butter

Combine all but peaches in saucepan. Boil, stirring
until thick. Place peaches in baking dish. Pour boiled
mixture over peaches.
Crust: Cream 1/3 cup of Crisco and 1/3 cup sugar. Add
1 teaspoon cinnamon, 2 tablespoons flour, 1 1/2 cups bread
crumbs (toasted and ground fine) and 1 cup ground pecans.
Moisten with enough cold water to hold together. Spread over
peaches. Bake at 400 degrees for 30 to 40 minutes.

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