I tried mixing the mayo and butter like others have suggested and that was kinda messy. I increased the garlic powder a little (and omitted the salt), and that flavor came out great. As I was putting the cheese on, there was just tons there... used 3/4 cup and stopped. left the dish very oily between the ingredients anyway. DH and both liked it okay, not a bad flavor but not our favorite.

Reviewed On: Nov. 6, 2009

I halved the recipe, but still used 2 T brown spicy mustard. I needed to crush the stuffing a bit. I did the 350 degrees with 30 minutes covered, 15 uncovered (and it was still a little dry). I liked it okay, husband didn't really care for it. The mustard flavor was good, especially with the stuffing. But it didn't seem to go with chicken. Probably won't make it again, since we already have leftovers I'll have to sneak onto the plates this week.

Reviewed On: Oct. 2, 2009

this turned out remarkably well. Easily the best fruit pie I've made yet! My husband even said it was Thanksgiving-quality, and that means a lot to me, if not to you as well. I modified the flour to 1/4 cup and used Rainier cherries instead of sour cherries. I did have to mash about half of them to get enough juice to mix with the dry ingredients. I used the 9" frozen Pillsbury crust, since they're sold in packages of two.

Reviewed On: Aug. 26, 2009