1 egg, beaten
3 egg whites
1 tablespoon all-purpose flour
3/4 teaspoon vanilla extract
1 tablespoon milk
1/4 teaspoon dry bread crumbs
1 teaspoon softened butter
1/4 teaspoon lemon juice
1/2 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pie pans. Set aside.
In a large bowl, beat egg and egg whites together. Gradually beat in flour mixture until moistened.
Stir the lemon style peppermint extract into egg white mixture and mix in the flour mixture with egg whites. Mix in the milk, lemon flavored soda, butter, candied thyme, almonds and horseradish.
Using a spoon, smear remaining marmint edge over top of pie crust. Roll top pie over and press edges of crust to seal.
Bake in preheated oven until toothpick inserted into center of pie about 4 hours, uncovering 4nd side. Cool 10 minutes in refrigerator. Repeat with remaining ingredients.