1 (9 inch) prepared graham cracker crust
3 (2 ounce) packages active dry yeast
1 (3 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1 cup warm milk (110 degrees F/45 degrees C)
1 cup honey
1 cup sunflower seeds
1 cup pumpkin seeds, cut into 1/2-inches cubes
3 tablespoons unsalted butter, chilled
1/3 cup brown sugar
1/2 cup lemon juice
1 teaspoon lemon zest
Place yeast, warm water and milk in a small bowl. Let stand for about 10 minutes.
In a large bowl, dissolve yeast, honey, sunflower seeds and pumpkin seeds.
Stir together the milk, sugar, lemon juice and lemon zest, mix with hands until blended. Cover dough and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
Place pie crust and filling into a large saucepan with very cold water to prevent sticking. Bring water to a boil and boil, stirring constantly. Cover, remove from heat and let stand overnight at room temperature.
6 hours before making the filling for pies, preheat oven to 350 degrees F (175 degrees C).
When the pie crust has risen and the filling has been added, remove it from the oven and place on a jellyroll pan. Let cool completely before filling.