Peach & Blueberry Breakfast Pie (6 servings) 1 and 1/2 teaspoons butter 3 large eggs 6 Tablespoons sugar 1/3 cup heavy cream 1 teaspoon vanilla extract 3 Tablespoons flour 2 ripe peaches - sliced 3/4 cup fresh frozen blueberries powdered sugar Heat oven to 375 degrees. Grease a shallow 9-inch pie pan with butter. In a medium bowl, beat the eggs and sugar until frothy. Add cream, vanilla, and flour and continue to beat until smooth. Pour this mixture into the buttered pie pan - coating the bottom of the pan. Bake for five minutes. Remove from oven and scatter fruit over batter. Pour remaining batter over it and bake until set 20-25 minutes. Remove from oven - cool 30 minutes. Dust with powdered sugar. Cut into wedges and serve. This peachy blueberry breakfast dish is from the the Holly Hill House Victorian B&B in Port Townsend, Washington. Mr Breakfast would like to thank CellPhone for this recipe. Recipe number 1031. Submitted 7/9/2003.