SCOTT SIMON, HOST:
We're trying to snack our way around the country this summer to hear favorites by which locals swear and visitors want to find. Today, we visit Custer, S.D. If you're in the area, you can take in Mount Rushmore and the Crazy Horse Memorial and a spot in the Black Hills where the staff is hard at work.
UNIDENTIFIED WOMAN #1: I'm making a ball, and I'm flattening it out. And I'm turning on my machine, and I'll run it through.
UNIDENTIFIED WOMAN #2: What's like your best one, or what do you recommend?
WOMAN #1: I...
UNIDENTIFIED WOMAN #3: Bumbleberry.
UNIDENTIFIED WOMAN #4: Yeah, bumbleberry. It...
WOMAN #2: OK.
UNIDENTIFIED WOMAN #4: Tastes the best.
UNIDENTIFIED MAN: Bumbleberry's the best.
WOMAN #2: Is it? OK. OK, so make the third one bumbleberry.
SIMON: Do bumbleberries grow on bumble trees? What do you make with them? The creations are for sale at Bobkat's Purple Pie Place, where they serve, yes, pie. Trevor Yehlie and his family own the place, and he told us what else is on the menu.
TREVOR YEHLIE: We have blueberry, blackberry, strawberry rhubarb, rhubarb, bumbleberry - which is a mixture of all the berries - cherry apple, peach. And then we do a cream pie of the day.
SIMON: Who makes these pies?
YEHLIE: My stepmother, and she has a few people who help her out. We do anywhere from 60 to 150 pies a day.
SIMON: Boy that's a lot - what crust, huh?
YEHLIE: Oh yeah.
SIMON: So is there a secret to a great pie?
YEHLIE: The crust - the crust is the big thing - making sure it's not too sweet, but just sweet enough.
SIMON: So what's your secret about crust? Can you tell us?
YEHLIE: I cannot, that is a proprietary secret. I think only three people know the recipe.
SIMON: Are you one of them?
YEHLIE: I am, and I ain't saying nothing.
SIMON: (Laughter). Well, we have our ways, Mr. Yehlie. How did your family start in the pie business?
YEHLIE: The Purple Pie Place came up for sale. And they - my sister owned a restaurant down the street. They decided to give it a shot and bought it. And the rest has been very busy history.
SIMON: So these are not your grandmother's pie recipes?
YEHLIE: Well, they did come with the restaurant. So they were a grandmother's recipe, but not mine.
SIMON: So you're following a tradition there.
YEHLIE: Yep, and we've made up a couple of our own flavors - for instance, the raspberry rhubarb jalapeno and the cream pies. And then - it takes a little bit of a personal flavor to get used to how to do the formula right, so...
SIMON: Yeah. Trevor Yehlie of Bobkat's Purple Pie Place in Custer, S.D. Have a good summer. Thanks so much for joining us.
YEHLIE: And thank you for having me.
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