Baker works late nights making Wyoming's most popular pies
(AP) — Peer inside the glass windows of the Country Store at the ExxonMobil gas station in Dubois.
The bourbon chocolate pecan, the peach caramel crunch, the apple blackberry and around 20 other pie varieties?
[...] this past summer, the 1,000 pies she worked so hard to stock up for the 2015 tourist season vanished in a record two-month span, meaning each night since has been filled with urgency.
The pies were met with rave reviews and over time, with an increase in online review sites, social media and word of mouth, the pies became a feature of their own.
Another year she introduced the chocolate pie with a salty pretzel crust.
Over the years, Severine has employed a handful of bakers who create her unique recipes.
During peak tourist season, the restaurant in Dubois goes through 30 pies a day.
About 10 raw pies are sold from the Country Store, not to mention the many pies they ship daily to the café in Sheridan.
In the morning, my servers (at the Cowboy Café), they look at what we have and they call the Country Store.
Sherri thaws the frozen fruits before methodically mixing them in a bowl with sugar, corn starch and lemon juice.
The handles are loose and cracked, and it squeaks like a grocery cart wheel.
While this one is dedicated to fruit pies, Thursday nights are generally geared toward cream pies.
[...] before blanketing the pie with a layer of top crust, Sherri leaves her mark the way an artist signs their name.
[...] my goal is to make it look like it came out of a factory.
The raw pie will make its way to a shelf on the freezer, joining only 13 pies that remain from the day before.
