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Morrison’s Fried Pies in Hot Springs

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Truth be told, my knowledge of the Hot Springs food scene is fairly limited. McClard’s and Will’s Cinnamon Shop are in my rotation, as is Deluca’s Pizza, which, to no surprise, is included in every visit to Spa City.

Well, I can now add Morrison’s Fried Pies to that list.

Morrison’s, the beautifully glistening food trailer stationed in a retail parking lot near the Airport/Albert Pike intersection, has been in business since January 2017. The small operation is a total family affair, with the team consisting of Edgar Morrison, his wife Teresa, and daughter Amber. Even Timothy, Edgar and Teresa’s son, is the IT guy. The entire family worked on building the trailer.

But Edgar is the magic behind the delicious fried hand pies.

“I was raised in the bakery, and back then one of the things we made was fried pies. When I moved up to Hot Springs, I opened Ambrosia Bakery, but I did not have a fryer there, so no fried pies. Since then though, every time we went to the fair or saw a fried pie stand, I’d stop and try one, hoping it would be just like we used to make in the bakery, but they were all very, very greasy, and with not nearly enough filling,” says Edgar Morrison.

I can personally attest that Morrison’s fried pies are not at all greasy and have a plentiful amount of filling. In fact, like Edgar, these two characteristics historically have prevented me from embracing the concept of fried pies.

What are some of the other differences in Morrison’s Fried Pies that make them stand out?

“Above all else, our crust. It is flaky, just like a baked pie crust. We also make all our fillings right there in the trailer from scratch. We never use preservatives and never sell day old.”

Predictably, the apple and peach pies are the most popular, followed closely by chocolate, cherry and coconut.  The savory chicken pot pie, served year round, is also a winner, as is the seasonal Cajun, a delightful jambalaya-style offering filled with crawfish, Andouille sausage, shredded chicken, red and green bell peppers, onion, and Creole seasonings. It’s New Orleans in a pocket.

Other pies include apricot, blueberry, lemon, blackberry, pecan, German chocolate, along with cheesecake fried pies of plain cheesecake, blueberry, cherry, and chocolate chip. Pies range in price from $2.99-$3.49. Meat pies, like the aforementioned chicken pot pie, and the Natchitoches, beef enchilada, chicken empanada, Greek, and Cajun, cost between $3.49-$3.99 and are offered on select days.

Are you hungry yet?

For Edgar Morrison and his family, the rewards of serving up his fried pies to the Hot Springs community are endless.

“I love it when customers come back and tell me how our pies are just like their mom’s or grandma’s. The best one was a lady that told me her mom always made apple pies for her dad, but her mom had passed away a while back. She took one of our apple pies to her dad, and when he took a bite, she said he teared up. Things like that make it all worthwhile.”

I, too, almost teared up after one bite of my Cajun fried pie. It’s also why I’ll be back.

Very soon.

Morrison’s Fried Pies
1333A Albert Pike Road (Hot Springs)
501-609-5864
Hours: Monday-Friday 7 a.m.-6 p.m.; Wednesday 7 a.m.-5 p.m.; Saturday 7 a.m.-3 p.m. (Hours are subject to sell out)

Meet the
author.

A little about .

Kevin Shalin is a food writer living in Little Rock with his wife, Sara, and two daughters, Natalie (12) and Sydney (7). He started his own blog, The Mighty Rib, seven years ago while living in Houston. Six months later, he began writing for Eating Our Words, a Houston Press food blog. After a year in Boston, he moved to Little Rock, where he’s been for almost five years. During that time, he’s written for Little Rock Soiree, Rock City Eats, Treatsie, and Bourbon and Boots.

Read more stories by Kevin Shalin

 

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