This recipe was wonderful and easy to follow. I used all butter instead of half butter and half margarine. My husband requested I make this as his grandmother is Armenian and many of his Aunts make it in smaller loaves than this recipe calls for to hold their boiled eggs in on the Easter table. As he requested it a bit late I did an online search and found this. My husband said it tasted just like he remembered. As the recipe says, DO NOT omit the Mahleb! It may be hard to find but it does make the recipe perfect. Also, using the same braiding technique mentioned on smaller sections of dough and connecting the ends to form a small circle produces a lovely "egg cup." when you do this the same cooking time applies.

Reviewed On: Apr. 16, 2008

These are very yummy. They did not take quite as long under the broiler as listed.

Reviewed On: Jul. 18, 2007

Perfect for rhubarb lovers and rhubarb skeptics alike!!! I used my own crust recipe but I have never tasted a better berry rhubarb pie. I used the exact recipe for the filling and found it to fill the pie nicely though I am sure it would be fine to add more as others have suggested. I made this for my husbands birthday (he loves pie and hates cake.) It was a great success even with people who "normally don't like rhubarb."

Reviewed On: Jul. 16, 2007