Instructions:
Clean the grapes as mentioned above. Use the 1 cup of grapes to make the thickener by placing them and 3/4 cup water in a saucepan and simmering for 4-5 minutes.
Mash these in the saucepan when simmered, with a hand potato masher. Set aside to cool a little.
While the simmered grapes are cooling, line the bottom of your pie pan with the pastry. Fill it with the remaining grapes; enough extra grapes to make a full quart won’t hurt a thing.
Now that the simmered grapes have cooled, mix together the Splenda and cornstarch and stir into the mashed grapes in the saucepan. Place over low to medium heat and stir until mixture thickens.
If you have some bits of cornstarch showing that have not mixed in, don’t worry. When you bake the pie, they will dissolve.
Pour this hot, thickened sauce over the grapes in the pie shell. Cover with your top crust and put a few slits in the top so it will vent off steam.
Bake the pie in a preheated oven at 350 degrees for approximately 40 minutes.
Remove from oven and let set until pie cools down to about room temperature, before slicing and serving. I think it’s even better the next day, after being refrigerated overnight.
Skinny Cooks Can’t Be Trusted is available for $0.49 online by e-book at www.amazon.com by entering “Skinny Cooks” in the search field; it is not available for order through U.S. Mail any longer.
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