1/4 cup cornstarch
1/2 cup white sugar
1/2 cup water
5 1/4 cups self-rising flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 cup evaporated milk
1/2 cup white sugar
1 egg, beaten
1/3 cup peach sherry
1/2 teaspoon vanilla extract
Preheat oven to 300 degrees F (150 degrees C). Grease pie dough.
In a large bowl combine cornstarch, sugars and water and set aside. In a separate bowl , combine flour and salt and mix well. Set aside.
In a large glass or metal bowl, beat together flour mixture, cornstarch mixture or milk, blending until just smooth. Stir in baking soda and evaporated milk. Pour batter into prepared pastry shell.
Bake in preheated oven for 22 minutes or until a toothpick inserted into center of the pie comes out clean.
Meanwhile, beat egg, beaten egg, and peach sherry until fully incorporated. Add vanilla extract and cinnamon and cook until very slight slight cinnamon retention. Press edges of pastry into pie with knife or pastry bag.