Sammy Williams

I was three BBQ joints down in Hot Springs and headed to the Ohio Club for a Superior Bathhouse Space Force brew when I noticed a sign that immediately caught my attention. “Does that say Fried Pies?” I asked my friends. I pulled into a parking lot off Albert Pike to find the hand-painted trailer that is the home to Morrison’s Fried Pies. We picked up a couple of pies for later and devoured them over the Ohio Club bar. They were sold out of most pies, so we settled for pecan cheesecake and apricot. My mom used to make apricot flautas, so it’s always been one of my favorite fillings, and the pecan cheesecake was divine. I quickly learned there is no “settling” at Morrison’s Fried Pies.

Sammy Williams
STUFFED TO THE GILLS: The blueberry was a perfect balance of sweet and tart.

A few months later, I was back in Hot Springs for more BBQ (shoutout to the awesome brisket quesadilla from Drip Drop BBQ Shop) and knew that I had to save room for fried pies. Their stock was much more plentiful this trip, and I chose blueberry and coconut. Morrison’s is a family affair, and the father and son working were welcoming and happy to chat. They are celebrating their six-year anniversary this month, and continue to make everything from scratch. The crusts are flaky and delicious with a hint of sweet glaze, without the grease that bogs down so many fried pies. The fillings are flavorful and fresh, thanks to the Morrisons’ careful selection of ingredients and expert preparation. The pies are absolutely stuffed to the gills with filling. The blueberry was a perfect balance of sweet and tart, and the coconut cream was light and fluffy without being overly sweet, allowing the coconut to really shine. These pies are so good, there’s no sense in waiting to eat them. Just make a table of the hood of your car and the crumbs will fly away as you drive off. Next time I’m in Hot Springs and haven’t eaten an obscene amount of food, I look forward to trying their savory pies.

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