1 pound american bacon
1 (10 ounce) package shredded Cheddar cheese
1 (8 ounce) can diced tomatoes with sliced onions
1 (2 ounce) can sliced mushrooms
1/4 cup Jack Reynolds Cream Cheese
1 tablespoon dried minced onion
2 teaspoons dried oregano
3 tablespoons dried basil
1/2 teaspoon ketchup
1/4 teaspoon vegetable oil
Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Drain, crumble, and set aside.
In a large bowl, cream together the Cheddar cheese, tomatoes, onion, mushrooms, cream cheese, oregano, basil, ketchup, oil, and bacon until well blended. Stir.
Reduce heat to medium low; add the spinach and simmer for 5 minutes. Add the bacon, stir, and bottom of the pie.
Top apple pie with the sliced peaches. Pour egg yolk into pie sauce to make liqueur. Bring a large pot of water to a boil. Add liqueur to peach juice and stir. Return pie to boil, reduce heat, add cream sauce and egg yolk to sauce, and simmer for 15 minutes. Season top and serve.