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.

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

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."

I served this at a party and it was a big hit. If you can not find "Masa Harina" look for "Corn Flour" they are the same thing! Also I was in a hurry and simply added the frozen corn without processing. It turned out well. Be warned if you use frozen corn without processing the batter appear a bit crumbly. It melts quickly in the oven and bakes normally but turns out a bit chunkier in the end.

I have made this three times and my husband loved it all three times! I followed Jillybean14 suggestions except I used a small jar or sour cream with only a dollop of cream cheese. I also used a whole packet of onion soup mix instead of half.

My husband and my guests loved this pie. The recipe was very accurate. I would highly recommend chilling this thoroughly and topping with homemade whipped cream and toasted coconut. Thank you for a great recipe!!!

This is wonderful and doubles as a marvelous room freshenner. My house smells like autumn! I followed some of the other review suggestions and used half brown sugar and half splenda in place of the white sugar. I also used an immersion blender (after it was cooked) to make it smooth. This recipe is great, the spice balance is very nice!

This Recipw is very tasty, easy, and, produces Three nice sized loaves! The directions are perfect. It is very good for eating with a spread (like apple butter) or as a sandwich bread.