For nine decades, Our State has made its way into homes across North Carolina, the United States, and the world. To celebrate, every month this year, we’re paying tribute to the readers who inspire us, offering a taste of our earliest recipes, and revisiting old stories with new insights. Follow along to find out how our past has shaped our present.

March 15, 1966 • This recipe came from Florence Phillips, who, along with her husband, Robert, owned Apple Valley Farm, a 45-acre orchard in Mitchell County. Robert was celebrated for his conservation methods, including mulch farming, reforestation, and improving his pasture. The Agricultural Extension office in Mitchell County was quoted in a 1993 issue of The State, crediting Robert with helping “apple growers in the area organize an apple cooperative that packed and sold 50,000 to 100,000 bushels of apples for 20 years to northern and southern markets.”

Yield: 6 servings.

6 large cooking apples such as Granny Smith, Golden Delicious, or Honey Crisp, peeled and cored
6 tablespoons unsalted butter
Juice from 1 lemon + cold water to yield ⅓ cup
1 cup granulated sugar
Sprigs of thyme, for garnish

Preheat oven to 350°. Prepare a 9 x 13-inch baking dish with cooking spray or butter.

Place apples, cored side up, in prepared dish. Place a tablespoon of butter inside each apple. Drizzle lemon juice and water mixture over apples. Sprinkle tops of apples with sugar.

Cover baking dish with foil and bake for 30 minutes or until apples are cooked through. Turn apples over and baste with juices. Cover with foil and bake for an additional 20 minutes. Serve on a platter and finish with a drizzle of juices from baking dish and sprigs of thyme.

— Recipe adapted by Lynn Wells