Home of Economy-Herald Pie Bake-Off: Dawn Pearson Capitalizes on Her Husband’s Interest in Growing Fruit – Grand Forks Herald

GRAND FORKS – Due to her husband’s longstanding interest and skill in growing all kinds of fruit, Dawn Pearson is able to utilize that abundance when making cakes.

The Grand Forks couple lived for many years in Mylo (population 12) near Rolla, North Dakota, where they spent much of their careers. Pearson’s husband Kent, an electrical engineer, grew a variety of fruits, primarily apples, but also kiwis, apricots, grapes, pears, and “many berries, such as juneberries, red and black currants, aronia cherries, raspberries, cherries, and many others.” berry grown in Siberia called “sea berries,” she said.

“He’s a ‘back to earth’ guy.”

At her home in north-central North Dakota, “I provided quite a bit of entertainment, and cake seemed like the perfect ‘social dessert.'”

Pearson, who grew up in Grafton, North Dakota, taught Spanish at Rolla High School for almost 30 years. After retiring, she and her husband moved to Grand Forks four years ago.

Pearson is dying to show off her baking skills. She is one of 15 bakers who will be attending the second annual Home of Economy Grand Forks Herald Pie Bake-Off. She is sponsored by the Blue Moose of East Grand Forks.

The first round of the competition begins on August 28th.

Last year’s winner was Caitlin Olson of East Grand Forks while Jill Hanson of Newfolden, Minnesota was second.

At the tournament-style bake-off, four judges judge pies in categories – including crust, filling and presentation – to determine the region’s best bakers. Most judges have professional culinary experience. The winner will choose between a $1,400 Home of Economy pie safe or a $500 Home of Economy gift card and $500 in cash from the Herald on behalf of the winner’s corporate sponsor.

For Pearson, this event is a second chance to try his hand at competitive baking. She thought about entering the competition last year, she said, but “I kind of screwed it up.”

But it seems that their experience more than qualifies them for the competition.

When I lived in Mylo, “the first pie of the summer was rhubarb — the custard my grandma used to make,” Pearson said. “Next our Juneberries were ready, followed by raspberries and then gooseberries for my husband’s July birthday cake.

“If the summer weather was right and we got the netting in place, I could bake a cherry pie and freeze some cherries for the winter. Some of the apple varieties were now ripe – and which cake baker doesn’t rely on an apple cake?

“In the fall, I would bake pumpkin and pumpkin pies,” she said. “The Juneberries and apple slices were safe in the freezer for winter pies.”

Looking back even further, Pearson recalled starting baking cakes in her freshman year at Grafton High School. It was probably the experience at a home economics class that caught her interest, “although we had a mishap with our lemon meringue pie,” she recalls. “The cake was cooling by the window, but no one noticed the pile of coals nearby. Coal dust was not the side dish we were looking for.”

Pearson doesn’t remember her mother baking cakes, she said. To improve her baking skills, “I relied on cookbooks, like the Betty Crocker Cookbook.” And I like to watch videos.”

“My favorite thing to do is make apple pie.”

She also makes Juneberry pies, among many other pies, by modifying a blueberry pie recipe, she said. “I also regularly bake bread and the occasional pan of brownies.”

About two years ago, after moving to Grand Forks, her husband planted “another mini orchard with apple and plum trees and vines,” she says. “I hope to have homegrown fruit for pies again.”

The only cake she doesn’t like to bake is lemon meringue, because “I don’t like meringue,” she said. “When I make it, I put whipped cream on top.”

Pamela Knudson is a features and arts/entertainment writer for the Grand Forks Herald.

She has worked for the Herald since 2011 and has covered a wide variety of topics including the latest in the area and health issues.

Pamela can be reached at [email protected] or (701) 780-1107.