This show stopping dessert was created in honor of the 2014 Superbowl between the Seattle Seahawks and the Denver Broncos. We gathered the best of what we could about these two great cities and states – apples, currants, coffee – and created a fantastic apple pie that is addictive. To get real height for the pie you will need to use firm, tart apples that do not cook down when baked, such as Fuji or Pink Lady.

1 recipe Pate Sucree

8 large tart, firm apples, such as pink lady – about 2 pounds, peeled cored and sliced into 1/8 inch thick slices

1/2 c confectioner’s powdered sugar (Better Batter corn free powdered sugar available May 2014)

1 tsp cinnamon

zest of one orange, finely grated

1 c zante currants, soaked in 1 c strong coffee (we used instant coffee reconstituted)

1/4 c Better Batter Gluten Free Flour

1/4 c butter or margarine, cut into small dice

coarse sugar or granulated sugar

Preheat oven to 375

Roll out half of Pate Sucree dough and place in a shallow 8 inch pie pan.

In a bowl, combine apples, confectioner’s sugar, cinnamon, and orange zest.

In a microwave safe bowl, heat currants and coffee in microwave until plumped. Drain currants and add to apple mixture.

Add flour to apple mixture and toss to combine. Add butter to apple mixture and toss to combine.

Pour/mound into prepared pie crust, sloping toward the center.

Roll out second half of Pate Sucree and drape over apples, sealing the edges to crimp pie. Press down lightly to form dough tightly over apples. Brush top crust with water and sprinkle sugar evenly over surface.

Bake for 45 to 55 minutes or until golden brown.

Allow to rest at least 1 hour before serving.