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.

June 15, 1966 • Although a log cabin is not required to make this pie, the recipe was likely developed by its author, Candor resident Betty Lou Bruton, using a wood-fueled cookstove. These stoves, popular in 1930s catalog kit cabins, have a lifespan of about 25 years, so few working models remain.

Yield: 6 servings.

For the crust:
2 cups all-purpose flour
1 teaspoon salt
⅔ cup shortening
1 large egg, slightly beaten
1 tablespoon white vinegar
1 to 3 tablespoons whole milk

For the filling:
3 tablespoons all-purpose flour
¼ cup water
1½ cups chicken stock
½ teaspoon salt
½ teaspoon ground black pepper
3 cups chicken, cooked and diced

For the topping:
8 slices white bread, toasted
1 medium yellow onion, grated
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon poultry seasoning
1 cup chicken stock, heated

Preheat oven to 425°.

For the crust: In a large mixing bowl, sift together flour and salt. Cut in shortening with 2 forks or a pastry cutter.

In a separate bowl, mix together the egg and vinegar. Add egg mixture to flour mixture and toss lightly.

Gradually add milk until the crust is moist enough to hold together. Form dough into a ball and place on floured cutting board. Roll dough into a 12-inch circle. Place dough into a 10-inch pie pan. Fold edge of dough to form a standing rim.

For the filling: Whisk together flour and water. Add to a skillet over medium heat. Add chicken stock, salt, and pepper, stirring until sauce thickens. Add chicken and stir. Pour filling into unbaked pie crust.

For the topping: Tear toast into pieces and place in a food processor. Pulse until it resembles sand with some larger pieces. Place crumbs into a mixing bowl. Add onion, salt, pepper, and poultry seasoning, and toss until well combined.

Add hot chicken stock to bread crumb mixture and toss with a fork. Spread topping evenly over filling.

Bake for 40 to 45 minutes or until topping is golden brown. Let pie rest for 10 minutes before serving.

— Recipe adapted by Lynn Wells