Audrey Assad

Growing old.

I grew up in New Jersey, and my grandparents lived (and continue to live) near Norfolk, VA—a harbor town where the naval shipyards rattle and hum.  We took frequent road trips to visit them, Emory and Bertha Nixon, known better by their middle names, Bill and Marie.  Mightily possessed of that charm particular to the South, they lived on Virginia smoked ham and stewed green beans, grew cucumbers and tomatoes in their backyard, and drove very, very slowly. 

My grandfather used to perch his trucker hat so lightly on the top of his balding head that even the hint of a breeze could - and often did - blow it clear off.  He putted golf balls in the backyard each morning and filled the bird-feeder…made the same joke every night about taking out his dentures and brushing “both his teeth”, and faithfully performed a routine of calisthenic stretches that looked just about as strenuous as sitting down in a chair.  He gripped my elbow with a vice-like protective hand any time we crossed the street.  In the evenings he brought out his guitar and strummed in the darkening living room, softly singing the old hymns until there was no more light left in the day.

And my grandmother, as spunky as the day is long, has that marvelous combination of a sharp tongue & a gentle heart. She’s sick now, and spends most of her time in a wheelchair (begrudgingly, I might add) and waiting for others to help her with everything from meals to bathing and getting into bed, but when she was younger she took matters into her own hands all too readily—like the time when she got fed up with telling my grandfather that she wanted to call a contractor to come and shorten the counter space in the kitchen and finally grabbed a chainsaw and just sawed the end off herself.  She didn’t let grass grow under her feet. For a lady made of that kind of sass, life with Parkinson’s is a real challenge—she has had a lot of trouble accepting that this is her life now—a hospital bed at home, a wheel-chair, a bevy of medications—and worst of all, in her mind, people doing everything for her.

I haven’t been back to their house in a couple of years, but each time I’ve visited, I’ve grown increasingly aware of my own mortality, in the light of theirs. My childhood memories of their vigor and activity are persistent, so much so that I almost have trouble reconciling those memories with what I see before me now—a man and a woman, grown fragile and tired, in the evening of life. 

Time feels like it moves faster with each passing year. I just know I’m going to blink and (unless I die younger than they will) I’ll be sitting in that same evening. I hope my husband and my children are still around me then. And I hope that, like my grandfather, I’m still singing the old hymns. 

New Lyrics.

Death, be not proud, though the whole world fear you:

mighty and dreadful you may seem, but death, be not proud—

for your pride has failed you— you will not kill me.

Though you may dwell in plague and poison, you’re 

a slave to Fate and desperate men—

so death, if your sleep be the gates to heaven,

why your confidence?

You will be no more — you will be no more — you will be no more.

Even death will die.

Even death will die. 

- “Death, Be Not Proud” inspired by John Donne’s lovely poem.

Art can be many things…

Art can be many things, but one thing it ought never to be is lazy. I regret few things in life as much as I do the slothful artistic choices I have made in the past to avoid more work, confrontation with those in the business of marketing music, or ruffling feathers. And when I’m frustrated with those whose artistic choices I perceive to be lazy, the reality is that I’m actually frustrated with myself, because I am guilty of it.

The good news is, laziness of any sort is a choice, not an unavoidable defect. I can choose to be better, work harder, reach deeper.

https://itunes.apple.com/us/movie/audrey-assad-o-happy-fault/id849053791

Back in April when I launched a Kickstarter to make Fortunate Fall, I was absolutely floored by the quick and enthusiastic response… we reached our goal in right around 48 hours, and ended up nearly doubling it! (I’ll never be able to express my gratitude enough for this, so just for good measure, THANK YOU to all who pledged and made my new beginning in Church music a possibility.)

As part of our celebration of reaching certain benchmarks over the course the Kickstarter campaign, we committed to record a live concert EP, and then when we hit THAT benchmark, we decided to also film that concert. We filmed and tracked the songs in late August 2013—and then fall tour happened, and it was so overwhelmingly busy that we took our sweet time putting the project together. And the more time I had to spend with the idea, the more I realized that I’d be really excited about a project that went even farther than we’d committed to go—a project that wove together song and story in some way.  My husband, William Price, directed the concert film—and through a series of conversations we decided to go ahead and try something weird. What if, we wondered, through music and film, we could manage to create a reflection on some of the themes of the record without sticking to a traditional storyline? We decided to aim for a meditation in film and in music—so William wrote and directed a short film of sorts that ended up weaving in and out of the concert footage, creating what I hope is a unique and lovely experience, and one that leads each listener/viewer to a place of contemplation in his/her own heart. 

I think my husband probably had more than one anxious moment as he tried to meet my objectives for this project—I didn’t want any dialogue. There are two storylines in the film and I didn’t want them to intertwine at all. I didn’t want a beginning, middle, and end or a traditional story arc.  He was forced to be creative within the restraints I placed on him, and in the end I think he nailed that.  The short film is painstakingly beautiful visually, and the way that he ended up having the film scored/spoken brought it to a place I was so happy with that I almost wished I could leave the concert footage out altogether! We were blessed with the help of some immensely talented friends—actors, producers, cinematographers, and musicians—and I am so proud of how they all did. 

Anyway, the film is out now—and I would be absolutely honored if you’d check it out. I hope and pray it is a respite in a busy world—a quiet forty five minutes amidst all the noise of life. 

Presenting O Happy Fault—directed and written by William Price III, produced by Identity Visuals, shot by Samuel Cowden, and executive produced by myself.

https://itunes.apple.com/us/movie/audrey-assad-o-happy-fault/id849053791

Cherry Coconut Macaroon Pie 
Adapted from this original recipe for mini tarts with a chocolate crust: http://urbanposer.blogspot.com/2014/02/cherry-chiffon-cream-pies.html
I love making pie—I love eating pie. I’m gluten free and mostly grain-free so pie is usually something I only have at home—it’s fun for me to invent and/or adapt new recipes for this delicious favorite. 
This happens to be one of my favorite types of pies—the type where you bake the crust separately and assemble with a filling you make ahead of time. I like it because it’s almost no-fail—baking fillings in raw crusts almost never works for me. I always find a way to mess it up. This method takes a little extra preparation but it’s much simpler in the end.
Since spring has apparently sprung, cherry pie seemed appropriate. 
Hope you enjoy this taste of summer! I’ve included plenty of photos so you can see what it looks like.
———-
Crust ingredients:
2 cups finely shredded unsweetened coconut (I use “Let’s Do Organic” brand)
3 tablespoons dark raw honey (not the solid kind)
4 tablespoons coconut oil, just melted
1 tsp vanilla extract
1 tbsp full-fat coconut milk, whole cream, or other comparable liquid
pinch sea salt
Filling ingredients:
Solid coconut cream, 2 cans’ worth (click here for instructions) http://www.thekitchn.com/how-to-make-whipped-cream-from-152490
1/3 cup raw honey (not solid)
1 tsp vanilla extract
6 tbsp homemade or store-bought cherry jam (see below)

Cherry jam ingredients:
you can use store-bought, or make according to this simple recipe:
Open a 1lb bag of frozen cherries—place in saucepan with app. 1/4 c. liquid (I just used water, but you can use wine or juice if you want), 1-2 tbsp of honey or maple syrup, and about half a lemon’s worth of lemon juice.  Bring all ingredients to a simmer and cook until thickened—remove from heat. It will continue to thicken as it cools. 

To make the crust:
preheat oven to 345 degrees.
Combine all crust ingredients well in a mixing bowl. Lightly grease a standard-size pie pan with coconut oil or grease of your choice—press the coconut mixture into the pan as evenly as possible.
Place into the oven and cook for approximately 25 minutes (checking often to make sure it browns, but doesn’t burn, rotating if necessary). It will still feel somewhat soft to the touch, but you’re looking for something like the photograph of the baked crust seen below. Let cool in the pan for a little while, then move to the fridge. When it’s cooled, it’ll be much sturdier and more crispy.

To make the filling:
Place the cold coconut cream in a stand mixer (or you can use a hand mixer and a mixing bowl). Beat on medium for approximately 3-5 minutes, until it looks thick and airy, like regular whipped cream. (it works!) Add in vanilla and honey and mix gently—do the same with the 6 tbsp of cherry jam. You’re looking for an airy, mousse-like texture.
Assemble the pie! Spoon the filling into the completely cooled crust—top with chocolate shavings and some more coconut shavings, and the rest of the jam if you wish.  More coconut shavings on top for the prettiness if you like! I do. :) 
ZoomInfo
Cherry Coconut Macaroon Pie 
Adapted from this original recipe for mini tarts with a chocolate crust: http://urbanposer.blogspot.com/2014/02/cherry-chiffon-cream-pies.html
I love making pie—I love eating pie. I’m gluten free and mostly grain-free so pie is usually something I only have at home—it’s fun for me to invent and/or adapt new recipes for this delicious favorite. 
This happens to be one of my favorite types of pies—the type where you bake the crust separately and assemble with a filling you make ahead of time. I like it because it’s almost no-fail—baking fillings in raw crusts almost never works for me. I always find a way to mess it up. This method takes a little extra preparation but it’s much simpler in the end.
Since spring has apparently sprung, cherry pie seemed appropriate. 
Hope you enjoy this taste of summer! I’ve included plenty of photos so you can see what it looks like.
———-
Crust ingredients:
2 cups finely shredded unsweetened coconut (I use “Let’s Do Organic” brand)
3 tablespoons dark raw honey (not the solid kind)
4 tablespoons coconut oil, just melted
1 tsp vanilla extract
1 tbsp full-fat coconut milk, whole cream, or other comparable liquid
pinch sea salt
Filling ingredients:
Solid coconut cream, 2 cans’ worth (click here for instructions) http://www.thekitchn.com/how-to-make-whipped-cream-from-152490
1/3 cup raw honey (not solid)
1 tsp vanilla extract
6 tbsp homemade or store-bought cherry jam (see below)

Cherry jam ingredients:
you can use store-bought, or make according to this simple recipe:
Open a 1lb bag of frozen cherries—place in saucepan with app. 1/4 c. liquid (I just used water, but you can use wine or juice if you want), 1-2 tbsp of honey or maple syrup, and about half a lemon’s worth of lemon juice.  Bring all ingredients to a simmer and cook until thickened—remove from heat. It will continue to thicken as it cools. 

To make the crust:
preheat oven to 345 degrees.
Combine all crust ingredients well in a mixing bowl. Lightly grease a standard-size pie pan with coconut oil or grease of your choice—press the coconut mixture into the pan as evenly as possible.
Place into the oven and cook for approximately 25 minutes (checking often to make sure it browns, but doesn’t burn, rotating if necessary). It will still feel somewhat soft to the touch, but you’re looking for something like the photograph of the baked crust seen below. Let cool in the pan for a little while, then move to the fridge. When it’s cooled, it’ll be much sturdier and more crispy.

To make the filling:
Place the cold coconut cream in a stand mixer (or you can use a hand mixer and a mixing bowl). Beat on medium for approximately 3-5 minutes, until it looks thick and airy, like regular whipped cream. (it works!) Add in vanilla and honey and mix gently—do the same with the 6 tbsp of cherry jam. You’re looking for an airy, mousse-like texture.
Assemble the pie! Spoon the filling into the completely cooled crust—top with chocolate shavings and some more coconut shavings, and the rest of the jam if you wish.  More coconut shavings on top for the prettiness if you like! I do. :) 
ZoomInfo
Cherry Coconut Macaroon Pie 
Adapted from this original recipe for mini tarts with a chocolate crust: http://urbanposer.blogspot.com/2014/02/cherry-chiffon-cream-pies.html
I love making pie—I love eating pie. I’m gluten free and mostly grain-free so pie is usually something I only have at home—it’s fun for me to invent and/or adapt new recipes for this delicious favorite. 
This happens to be one of my favorite types of pies—the type where you bake the crust separately and assemble with a filling you make ahead of time. I like it because it’s almost no-fail—baking fillings in raw crusts almost never works for me. I always find a way to mess it up. This method takes a little extra preparation but it’s much simpler in the end.
Since spring has apparently sprung, cherry pie seemed appropriate. 
Hope you enjoy this taste of summer! I’ve included plenty of photos so you can see what it looks like.
———-
Crust ingredients:
2 cups finely shredded unsweetened coconut (I use “Let’s Do Organic” brand)
3 tablespoons dark raw honey (not the solid kind)
4 tablespoons coconut oil, just melted
1 tsp vanilla extract
1 tbsp full-fat coconut milk, whole cream, or other comparable liquid
pinch sea salt
Filling ingredients:
Solid coconut cream, 2 cans’ worth (click here for instructions) http://www.thekitchn.com/how-to-make-whipped-cream-from-152490
1/3 cup raw honey (not solid)
1 tsp vanilla extract
6 tbsp homemade or store-bought cherry jam (see below)

Cherry jam ingredients:
you can use store-bought, or make according to this simple recipe:
Open a 1lb bag of frozen cherries—place in saucepan with app. 1/4 c. liquid (I just used water, but you can use wine or juice if you want), 1-2 tbsp of honey or maple syrup, and about half a lemon’s worth of lemon juice.  Bring all ingredients to a simmer and cook until thickened—remove from heat. It will continue to thicken as it cools. 

To make the crust:
preheat oven to 345 degrees.
Combine all crust ingredients well in a mixing bowl. Lightly grease a standard-size pie pan with coconut oil or grease of your choice—press the coconut mixture into the pan as evenly as possible.
Place into the oven and cook for approximately 25 minutes (checking often to make sure it browns, but doesn’t burn, rotating if necessary). It will still feel somewhat soft to the touch, but you’re looking for something like the photograph of the baked crust seen below. Let cool in the pan for a little while, then move to the fridge. When it’s cooled, it’ll be much sturdier and more crispy.

To make the filling:
Place the cold coconut cream in a stand mixer (or you can use a hand mixer and a mixing bowl). Beat on medium for approximately 3-5 minutes, until it looks thick and airy, like regular whipped cream. (it works!) Add in vanilla and honey and mix gently—do the same with the 6 tbsp of cherry jam. You’re looking for an airy, mousse-like texture.
Assemble the pie! Spoon the filling into the completely cooled crust—top with chocolate shavings and some more coconut shavings, and the rest of the jam if you wish.  More coconut shavings on top for the prettiness if you like! I do. :) 
ZoomInfo
Cherry Coconut Macaroon Pie 
Adapted from this original recipe for mini tarts with a chocolate crust: http://urbanposer.blogspot.com/2014/02/cherry-chiffon-cream-pies.html
I love making pie—I love eating pie. I’m gluten free and mostly grain-free so pie is usually something I only have at home—it’s fun for me to invent and/or adapt new recipes for this delicious favorite. 
This happens to be one of my favorite types of pies—the type where you bake the crust separately and assemble with a filling you make ahead of time. I like it because it’s almost no-fail—baking fillings in raw crusts almost never works for me. I always find a way to mess it up. This method takes a little extra preparation but it’s much simpler in the end.
Since spring has apparently sprung, cherry pie seemed appropriate. 
Hope you enjoy this taste of summer! I’ve included plenty of photos so you can see what it looks like.
———-
Crust ingredients:
2 cups finely shredded unsweetened coconut (I use “Let’s Do Organic” brand)
3 tablespoons dark raw honey (not the solid kind)
4 tablespoons coconut oil, just melted
1 tsp vanilla extract
1 tbsp full-fat coconut milk, whole cream, or other comparable liquid
pinch sea salt
Filling ingredients:
Solid coconut cream, 2 cans’ worth (click here for instructions) http://www.thekitchn.com/how-to-make-whipped-cream-from-152490
1/3 cup raw honey (not solid)
1 tsp vanilla extract
6 tbsp homemade or store-bought cherry jam (see below)

Cherry jam ingredients:
you can use store-bought, or make according to this simple recipe:
Open a 1lb bag of frozen cherries—place in saucepan with app. 1/4 c. liquid (I just used water, but you can use wine or juice if you want), 1-2 tbsp of honey or maple syrup, and about half a lemon’s worth of lemon juice.  Bring all ingredients to a simmer and cook until thickened—remove from heat. It will continue to thicken as it cools. 

To make the crust:
preheat oven to 345 degrees.
Combine all crust ingredients well in a mixing bowl. Lightly grease a standard-size pie pan with coconut oil or grease of your choice—press the coconut mixture into the pan as evenly as possible.
Place into the oven and cook for approximately 25 minutes (checking often to make sure it browns, but doesn’t burn, rotating if necessary). It will still feel somewhat soft to the touch, but you’re looking for something like the photograph of the baked crust seen below. Let cool in the pan for a little while, then move to the fridge. When it’s cooled, it’ll be much sturdier and more crispy.

To make the filling:
Place the cold coconut cream in a stand mixer (or you can use a hand mixer and a mixing bowl). Beat on medium for approximately 3-5 minutes, until it looks thick and airy, like regular whipped cream. (it works!) Add in vanilla and honey and mix gently—do the same with the 6 tbsp of cherry jam. You’re looking for an airy, mousse-like texture.
Assemble the pie! Spoon the filling into the completely cooled crust—top with chocolate shavings and some more coconut shavings, and the rest of the jam if you wish.  More coconut shavings on top for the prettiness if you like! I do. :) 
ZoomInfo
Cherry Coconut Macaroon Pie 
Adapted from this original recipe for mini tarts with a chocolate crust: http://urbanposer.blogspot.com/2014/02/cherry-chiffon-cream-pies.html
I love making pie—I love eating pie. I’m gluten free and mostly grain-free so pie is usually something I only have at home—it’s fun for me to invent and/or adapt new recipes for this delicious favorite. 
This happens to be one of my favorite types of pies—the type where you bake the crust separately and assemble with a filling you make ahead of time. I like it because it’s almost no-fail—baking fillings in raw crusts almost never works for me. I always find a way to mess it up. This method takes a little extra preparation but it’s much simpler in the end.
Since spring has apparently sprung, cherry pie seemed appropriate. 
Hope you enjoy this taste of summer! I’ve included plenty of photos so you can see what it looks like.
———-
Crust ingredients:
2 cups finely shredded unsweetened coconut (I use “Let’s Do Organic” brand)
3 tablespoons dark raw honey (not the solid kind)
4 tablespoons coconut oil, just melted
1 tsp vanilla extract
1 tbsp full-fat coconut milk, whole cream, or other comparable liquid
pinch sea salt
Filling ingredients:
Solid coconut cream, 2 cans’ worth (click here for instructions) http://www.thekitchn.com/how-to-make-whipped-cream-from-152490
1/3 cup raw honey (not solid)
1 tsp vanilla extract
6 tbsp homemade or store-bought cherry jam (see below)

Cherry jam ingredients:
you can use store-bought, or make according to this simple recipe:
Open a 1lb bag of frozen cherries—place in saucepan with app. 1/4 c. liquid (I just used water, but you can use wine or juice if you want), 1-2 tbsp of honey or maple syrup, and about half a lemon’s worth of lemon juice.  Bring all ingredients to a simmer and cook until thickened—remove from heat. It will continue to thicken as it cools. 

To make the crust:
preheat oven to 345 degrees.
Combine all crust ingredients well in a mixing bowl. Lightly grease a standard-size pie pan with coconut oil or grease of your choice—press the coconut mixture into the pan as evenly as possible.
Place into the oven and cook for approximately 25 minutes (checking often to make sure it browns, but doesn’t burn, rotating if necessary). It will still feel somewhat soft to the touch, but you’re looking for something like the photograph of the baked crust seen below. Let cool in the pan for a little while, then move to the fridge. When it’s cooled, it’ll be much sturdier and more crispy.

To make the filling:
Place the cold coconut cream in a stand mixer (or you can use a hand mixer and a mixing bowl). Beat on medium for approximately 3-5 minutes, until it looks thick and airy, like regular whipped cream. (it works!) Add in vanilla and honey and mix gently—do the same with the 6 tbsp of cherry jam. You’re looking for an airy, mousse-like texture.
Assemble the pie! Spoon the filling into the completely cooled crust—top with chocolate shavings and some more coconut shavings, and the rest of the jam if you wish.  More coconut shavings on top for the prettiness if you like! I do. :) 
ZoomInfo
Cherry Coconut Macaroon Pie 
Adapted from this original recipe for mini tarts with a chocolate crust: http://urbanposer.blogspot.com/2014/02/cherry-chiffon-cream-pies.html
I love making pie—I love eating pie. I’m gluten free and mostly grain-free so pie is usually something I only have at home—it’s fun for me to invent and/or adapt new recipes for this delicious favorite. 
This happens to be one of my favorite types of pies—the type where you bake the crust separately and assemble with a filling you make ahead of time. I like it because it’s almost no-fail—baking fillings in raw crusts almost never works for me. I always find a way to mess it up. This method takes a little extra preparation but it’s much simpler in the end.
Since spring has apparently sprung, cherry pie seemed appropriate. 
Hope you enjoy this taste of summer! I’ve included plenty of photos so you can see what it looks like.
———-
Crust ingredients:
2 cups finely shredded unsweetened coconut (I use “Let’s Do Organic” brand)
3 tablespoons dark raw honey (not the solid kind)
4 tablespoons coconut oil, just melted
1 tsp vanilla extract
1 tbsp full-fat coconut milk, whole cream, or other comparable liquid
pinch sea salt
Filling ingredients:
Solid coconut cream, 2 cans’ worth (click here for instructions) http://www.thekitchn.com/how-to-make-whipped-cream-from-152490
1/3 cup raw honey (not solid)
1 tsp vanilla extract
6 tbsp homemade or store-bought cherry jam (see below)

Cherry jam ingredients:
you can use store-bought, or make according to this simple recipe:
Open a 1lb bag of frozen cherries—place in saucepan with app. 1/4 c. liquid (I just used water, but you can use wine or juice if you want), 1-2 tbsp of honey or maple syrup, and about half a lemon’s worth of lemon juice.  Bring all ingredients to a simmer and cook until thickened—remove from heat. It will continue to thicken as it cools. 

To make the crust:
preheat oven to 345 degrees.
Combine all crust ingredients well in a mixing bowl. Lightly grease a standard-size pie pan with coconut oil or grease of your choice—press the coconut mixture into the pan as evenly as possible.
Place into the oven and cook for approximately 25 minutes (checking often to make sure it browns, but doesn’t burn, rotating if necessary). It will still feel somewhat soft to the touch, but you’re looking for something like the photograph of the baked crust seen below. Let cool in the pan for a little while, then move to the fridge. When it’s cooled, it’ll be much sturdier and more crispy.

To make the filling:
Place the cold coconut cream in a stand mixer (or you can use a hand mixer and a mixing bowl). Beat on medium for approximately 3-5 minutes, until it looks thick and airy, like regular whipped cream. (it works!) Add in vanilla and honey and mix gently—do the same with the 6 tbsp of cherry jam. You’re looking for an airy, mousse-like texture.
Assemble the pie! Spoon the filling into the completely cooled crust—top with chocolate shavings and some more coconut shavings, and the rest of the jam if you wish.  More coconut shavings on top for the prettiness if you like! I do. :) 
ZoomInfo
Cherry Coconut Macaroon Pie 
Adapted from this original recipe for mini tarts with a chocolate crust: http://urbanposer.blogspot.com/2014/02/cherry-chiffon-cream-pies.html
I love making pie—I love eating pie. I’m gluten free and mostly grain-free so pie is usually something I only have at home—it’s fun for me to invent and/or adapt new recipes for this delicious favorite. 
This happens to be one of my favorite types of pies—the type where you bake the crust separately and assemble with a filling you make ahead of time. I like it because it’s almost no-fail—baking fillings in raw crusts almost never works for me. I always find a way to mess it up. This method takes a little extra preparation but it’s much simpler in the end.
Since spring has apparently sprung, cherry pie seemed appropriate. 
Hope you enjoy this taste of summer! I’ve included plenty of photos so you can see what it looks like.
———-
Crust ingredients:
2 cups finely shredded unsweetened coconut (I use “Let’s Do Organic” brand)
3 tablespoons dark raw honey (not the solid kind)
4 tablespoons coconut oil, just melted
1 tsp vanilla extract
1 tbsp full-fat coconut milk, whole cream, or other comparable liquid
pinch sea salt
Filling ingredients:
Solid coconut cream, 2 cans’ worth (click here for instructions) http://www.thekitchn.com/how-to-make-whipped-cream-from-152490
1/3 cup raw honey (not solid)
1 tsp vanilla extract
6 tbsp homemade or store-bought cherry jam (see below)

Cherry jam ingredients:
you can use store-bought, or make according to this simple recipe:
Open a 1lb bag of frozen cherries—place in saucepan with app. 1/4 c. liquid (I just used water, but you can use wine or juice if you want), 1-2 tbsp of honey or maple syrup, and about half a lemon’s worth of lemon juice.  Bring all ingredients to a simmer and cook until thickened—remove from heat. It will continue to thicken as it cools. 

To make the crust:
preheat oven to 345 degrees.
Combine all crust ingredients well in a mixing bowl. Lightly grease a standard-size pie pan with coconut oil or grease of your choice—press the coconut mixture into the pan as evenly as possible.
Place into the oven and cook for approximately 25 minutes (checking often to make sure it browns, but doesn’t burn, rotating if necessary). It will still feel somewhat soft to the touch, but you’re looking for something like the photograph of the baked crust seen below. Let cool in the pan for a little while, then move to the fridge. When it’s cooled, it’ll be much sturdier and more crispy.

To make the filling:
Place the cold coconut cream in a stand mixer (or you can use a hand mixer and a mixing bowl). Beat on medium for approximately 3-5 minutes, until it looks thick and airy, like regular whipped cream. (it works!) Add in vanilla and honey and mix gently—do the same with the 6 tbsp of cherry jam. You’re looking for an airy, mousse-like texture.
Assemble the pie! Spoon the filling into the completely cooled crust—top with chocolate shavings and some more coconut shavings, and the rest of the jam if you wish.  More coconut shavings on top for the prettiness if you like! I do. :) 
ZoomInfo

Cherry Coconut Macaroon Pie 

Adapted from this original recipe for mini tarts with a chocolate crust: http://urbanposer.blogspot.com/2014/02/cherry-chiffon-cream-pies.html

I love making pie—I love eating pie. I’m gluten free and mostly grain-free so pie is usually something I only have at home—it’s fun for me to invent and/or adapt new recipes for this delicious favorite. 

This happens to be one of my favorite types of pies—the type where you bake the crust separately and assemble with a filling you make ahead of time. I like it because it’s almost no-fail—baking fillings in raw crusts almost never works for me. I always find a way to mess it up. This method takes a little extra preparation but it’s much simpler in the end.

Since spring has apparently sprung, cherry pie seemed appropriate. 

Hope you enjoy this taste of summer! I’ve included plenty of photos so you can see what it looks like.

———-

Crust ingredients:

2 cups finely shredded unsweetened coconut (I use “Let’s Do Organic” brand)

3 tablespoons dark raw honey (not the solid kind)

4 tablespoons coconut oil, just melted

1 tsp vanilla extract

1 tbsp full-fat coconut milk, whole cream, or other comparable liquid

pinch sea salt


Filling ingredients:

Solid coconut cream, 2 cans’ worth (click here for instructions) http://www.thekitchn.com/how-to-make-whipped-cream-from-152490

1/3 cup raw honey (not solid)

1 tsp vanilla extract

6 tbsp homemade or store-bought cherry jam (see below)

Cherry jam ingredients:

you can use store-bought, or make according to this simple recipe:

Open a 1lb bag of frozen cherries—place in saucepan with app. 1/4 c. liquid (I just used water, but you can use wine or juice if you want), 1-2 tbsp of honey or maple syrup, and about half a lemon’s worth of lemon juice.  Bring all ingredients to a simmer and cook until thickened—remove from heat. It will continue to thicken as it cools. 

To make the crust:

preheat oven to 345 degrees.

Combine all crust ingredients well in a mixing bowl. Lightly grease a standard-size pie pan with coconut oil or grease of your choice—press the coconut mixture into the pan as evenly as possible.

Place into the oven and cook for approximately 25 minutes (checking often to make sure it browns, but doesn’t burn, rotating if necessary). It will still feel somewhat soft to the touch, but you’re looking for something like the photograph of the baked crust seen below. Let cool in the pan for a little while, then move to the fridge. When it’s cooled, it’ll be much sturdier and more crispy.

To make the filling:

Place the cold coconut cream in a stand mixer (or you can use a hand mixer and a mixing bowl). Beat on medium for approximately 3-5 minutes, until it looks thick and airy, like regular whipped cream. (it works!) Add in vanilla and honey and mix gently—do the same with the 6 tbsp of cherry jam. You’re looking for an airy, mousse-like texture.

Assemble the pie! Spoon the filling into the completely cooled crust—top with chocolate shavings and some more coconut shavings, and the rest of the jam if you wish.  More coconut shavings on top for the prettiness if you like! I do. :)