Peach and blueberry breakfast pie

Yield: 1 Servings

Measure Ingredient
1½ teaspoon Butter
3 larges Eggs
6 tablespoons Sugar
⅓ cup Cream
\N \N = (half & half
\N \N = or heavy cream)
1 teaspoon Vanilla extract
3 tablespoons Flour
2 \N Ripe peaches; sliced
¾ cup Fresh or frozen blueberries
\N \N Powdered sugar

Heat oven to 375 degrees. Use butter to grease shallow 9 inch pie pan.

Place eggs and sugar in the bowl of an electric mixer and beat until frothy. Add cream, vanilla, and flour and beat until smooth. Pour into buttered pie pan enough batter to coat bottom. Bake for 5 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.JM. Holly Hill House Bed & Breakfast Port Townsend, Washington Posted to Bakery-Shoppe Digest V1 #481 by angstrom@... (Angela L Gilliland) on Dec 31, 1997

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