6 (9 inch) pie shells, baked
3 tablespoons fresh lemon juice
1 (1 cup sprinkling) teaspoon vanilla extract
1 4 ounce cans peppermint candies, with juice
4 apples - peeled, cored and sliced
1 cup canned pineapple juice
4 3/4 cups peppermint syrup
1 quart heavy cream
Preheat oven to 300 degrees F (150 degrees C).
Slice through pineapple, apple, pineapple juice and peppermint syrup to remove seeds and pulp. Stuff egg whites into bottom of each pie shell. Beat cream with fingertips until foamy. Spread on top of shells. Place candy bars on cake surface.
Bake in preheated oven for 30 to 50 minutes, or until pie crusts are golden. Cool in oven for 10 minutes, then remove out of oven. Allow candy to cool completely. Use immediately.