1 1/2 cups kerners' yeast
1/4 teaspoon salt
4 cups white sugar
1 teaspoon butter
12 cups whole milk
20 tablespoons whole corn syrup
4 teaspoons lemon liquor
1 1/2 teaspoons orange maraschino cherry juice
3 tablespoons lemon juice (optional)
4 1/2 cups chilled rosemary
1 teaspoon fresh lemon zest
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, dissolve the salt and white sugar in 4 cups of warm milk
In a small bowl, mix the butter and sugar and microwave all of the extra 2 tablespoons butter and sugar into the flour mixture.
Melt the Scotch Whisky in a small saucepan (remove from heat), dissolve the brown sugar into the butter mixture and beat in the remaining 2 tablespoons butter and sugar. Stir and cook over medium heat, stirring constantly (do not boil). Gradually pour into the batter, mixing until completely combined. Beat by hand until an even layer of crumbly mixture has formed. Sprinkle pearls atop crust.
Bake in preheated oven for 1 hour, stirring gently and letting cool completely.
Combine wheat flour (Easter Wheat) and margarine mixed in a small bowl until smooth and spreadable. By stirring in kerners' yeast, stir slowly, keep mixing until the dough sounds like its leaving the bowl. Using 1 2/3 cup of the milk mixture, knead remaining 2 tablespoons butter and sugar and press edges into the crust slightly, creating a nice paper-thin crust like. When pie is cool enough to handle, remove foil and place on crust and refrigerate overnight.
Return remaining 2/3 cup milk mixture to a small bowl. Microwave remaining butter and sugar in the microwave at 45 second intervals, stirring thoroughly after each point. Place crust on cooler surface and brush heavily with milk mixture before continuing to knead.
While the pie is waiting to cool, mix together powdered sugar, lemon zest and lemon juice. Attach filling by foil, leaving 1-inch seam around top. Cover and chill overnight.