Robbie Capponetto
InArkansas, youre never far from a fried pie.
Locals say the states best are found in a parking lot in small-townHot Springs.
For him, the legacy of fried pies runs deep.
Credit:Robbie Capponetto
He worked in his fathers bakery while growing up in Texas and remembers them frying pies together.
He bought a fryer and ingredients and started making pies from the 100-year-old recipes hed rescued.
Robbie Caponetto
A Family Affair
Morrisons is a family affair.
They fry them from scratch daily and regularly sell out.
No second-day pies here, Morrison promises.
If youre overwhelmed by the choices, he might ask, Lunch or dessert?
and point you toward something tastya golden, flaky, tender crust peeking out of a crisp white wrapper.
Its a fried pie with history, and its undeniably delicious.
Thats the Morrisons magic.
