Blueberry Peach Breakfast Pie

I stumbled across a pile of recipes I had copied off several years earlier and this one was among them. It sounded fun and I happened to have all of the ingredients, so we gave it a try. Oh my was it ever delicious! There wasn't a single bite left, every scrap of it was inhaled and exclaimed over, everyone loved it!

Blueberry Peach Breakfast Pie

1 TBSP. butter
6 large eggs
3/4 cup sugar
2/3 cup cream (half & half or heavy cream)
2 tsp. vanilla extract
6 TBSP. flour
2 (15 oz.) cans sliced peaches, drained***
1 1/2 cups fresh or frozen blueberries
powdered sugar

Preheat oven to 375* F. Use 1 TB SP. butter to generously grease 2 (9-inch) pie plates.
Place eggs and sugar in blender. Cover and blend until well mixed and slightly frothy. Add cream, vanilla, and flour. Cover and blend until well mixed and smooth. Pour only enough batter into the bottom of each pie plate to just coat the bottom. Bake in preheated oven for 5 minutes. Remove from oven and scatter the peaches and blueberries over the batter in each one. Pour the remaining batter evenly over the top of the fruit in both pie plates. Return them to the oven and bake for 20-25 minutes more, until set. Remove from oven and let cool for 30 minutes or more before serving. Cut into wedges, dust with powdered sugar, and serve.
Makes 2 (9-inch) breakfast pies.

***This also works using fresh peaches, peeled and sliced.