A Golden Fried Pie Stop Near Turner Falls

A fried pie in a paper sleeve makes a very good reason to pull off Interstate 35. Near Exit 51 in Davis, Arbuckle Mountain Fried Pies turns the familiar road-trip snack into a proper stop, with large hand pies finished in a golden-brown crust and fillings that run from apple and pecan to chicken and broccoli.

The shop sits close to the Arbuckle Mountains and Turner Falls, a natural pause point after a day outdoors or while crossing southern Oklahoma. It has the practical spirit of an old roadside bakery and convenience-style stop: order at the counter, choose something for now, then consider what needs to come home with you.

This is not a formal, full-service restaurant. The seating is simple, the mood is casual, and the point is a warm pie that travels well—or at least tries to, before it disappears in the car.

The pies are generously sized and notably full. Their crusts are light and flaky, with a crisp golden exterior rather than the heavy, soggy shell that can turn a fried pie into a regret.

That balance matters because the filling is not treated as an afterthought. A fruit pie has enough substance to feel like dessert with a little backbone, while the savory versions are substantial enough to stand in for lunch or a quick supper.

One pie can be an individual meal or snack, though sharing is perfectly sensible—especially when a family or carload of travelers wants to sample more than one flavor. The broad selection encourages a little friendly negotiation at the counter.

Sweet pies are generally the quick-grab choices, available from the case when their flavors are on hand. Fruit fillings have included apple, cherry, peach, strawberry, blueberry, apricot, pumpkin and pecan, giving the selection the pleasant look of a pie table with no need to commit to an entire nine-inch dessert.

Apple is a reliable classic here, while pecan is a richer Oklahoma-appropriate direction. Coconut cream is another memorable choice for anyone who prefers a cool, creamy filling over fruit.

The cream pie lineup has also included chocolate, lemon and German chocolate. A lemon pie offers a sharper finish after a warm day around Turner Falls; German chocolate, meanwhile, makes no attempt to be subtle.

Some sugar-free fruit options are available as well, though flavors can vary. The case changes as pies sell, so the exact choice on a particular stop may not match the last one.

The savory side turns this bakery stop into a meal stop. Chicken and vegetable, chicken and broccoli, Tex-Mex, spinach and mushroom, sausage with potato, and breakfast combinations such as bacon or sausage with egg and cheese have all appeared among the choices.

Savory pies are commonly made to order, which means a short wait rather than a grab-and-go dash. Seven to 10 minutes is typical, with longer waits possible when the counter is busy. It is a small trade for a pie that arrives hot, especially when the filling involves eggs, cheese, chicken, or vegetables.

The sausage, egg and cheese pie is an especially fitting road breakfast: hot, freshly made, and considerably more filling than a packaged snack from a gas-station shelf. The Tex-Mex option gives the menu a little southwestern kick without requiring a sit-down meal.

Vegetarian-minded diners have some room to work with in the selection, including spinach and mushroom and broccoli-based choices. As with all the flavors, availability can shift.

A useful strategy is to separate the immediate craving from the take-home box. Order a savory pie hot for the road, pick a sweet one from the case for later, and add a few different flavors for family or friends waiting at the other end of the drive.

The pies are well suited to sampling. One person may go straight for apple while another makes a case for coconut cream; somebody usually notices the chicken and broccoli pie after everyone has already decided they only came for dessert.

A hot pie can be fragile when it first comes out of its sleeve. Keeping it in the paper while eating or carrying it helps contain the flaky crust and generous filling, which is a more useful detail than it may sound when lunch is happening in the passenger seat.

Inside, the setting has an old-fashioned, cabin-like roadside character rather than a polished chain-restaurant look. It suits the place: a straightforward counter, a display of sweet choices, and the pleasant question of whether to wait for something savory.

There is a simple eat-in area for people who want to sit down before getting back on the highway. Restrooms are available on site, another welcome convenience when the stop is folded into a longer drive.

Souvenir cups add a small keepsake option, and the location offers a few photo opportunities beyond the food counter. Still, the pie is the object most people are likely to leave talking about.

Davis makes an easy pie stop around a Turner Falls outing. After time near the falls or exploring the Arbuckle Mountains, a warm savory pie has obvious appeal, while a fruit or cream pie can take care of the dessert question without another detour.

The location near I-35 also works neatly for travelers simply passing through southern Oklahoma. Free parking is available in an ample lot, and there is no reservation process to navigate; customers order at the counter and decide whether the next stop is a table or the highway.

The best version of this stop may be the unhurried one: browse the sweet case, place a savory order, settle on a flavor you did not expect to choose, and let the paper bags accumulate.

Arbuckle Mountain Fried Pies is built for that classic roadside moment when a quick stop becomes a meal, dessert, and a box of extras for later.