Michael's Upside Down Apple Pie
Show: Emeril LiveEpisode: Emeril's Pie Contest
Rate This RecipeRead users' reviews (10)
- Recipe categories: Flour, Fruit, Apple, Lemon, Nuts, Sugar,
- recipe
- ratings & reviews(10)
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Total Reviews: 10
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By DanMeyer
on November 28, 2010
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I changed the order of assembly somewhat. I made the caramel last and poured it on the apples after they were in the pie shell. Otherwise the caramel hardened while I was doing the other steps.
By timaw_11430553
Bay Minette, AL
on December 03, 2008
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It turned out perfect- the very first time. And my family ate it all within twenty minutes after cooling.
By Chef #1274997
Carrizo Springs, TX
on November 09, 2006
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I too had trouble with the carameliaztion. I have made this four times and three times the apples were not sweet enough. The last time I cooked the apples the same way but added butter and sweetened to taste. This is a sure fire way of knowing how it will taste, and you can skip the butter and sugar step.
By firefli157_4942853
Somerville, NJ
on February 06, 2006
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I really like this recipe, in fact I have liked it for years, having first found it in River Road Recipes from the league of women voters in Baton Rouge LA. page 201. The Baton Rouge version is less complicated than Michael's, giving more consistent results.
By staceywhite_3803338
Shavano Park, TX
on September 21, 2005
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This pie is truly beautiful - for the first 3-4 hours after completion at which time it begins to sag. I was also disappointed in the lack of flavor and sweetness. I made this pie two times following the recipe to the "T" and was still left unhappy. At the end of the day, the trouble of making this pie, as well as the above issues, greatly outweighs it's beauty.
By tomormarta_2208815
Monroe, MI
on April 08, 2005
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Looked like a Rembrandt.But, Both crust were soggy. First crust over pecans was very soggy. The top crust was nice but once turned over was instantly soggy. For the amount of time to prepare and etc you would be further ahead making a good old fashion apple pie.
By cschaef_1681409
Vint Hill Farms, VA
on March 26, 2005
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Took some time, but well worth it. A different spin on an old favorite!
By jim27_2269289
chicago, IL
on March 12, 2005
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AWESOME
By jstaubin_1189178
Morton, IL
on October 07, 2004
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It was GREAT!
By piccs_1044281
Wareham, MA
on September 26, 2004
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The pie is worth the time it takes to make it. Be careful when you heat the sugar and butter. Mine crystalized a little too much and was hard rather than a liquid. I reheated and added to the apples. I was a little nervous, but the pie came out great and everyone loved it.