I read the reviews carefully, and made the necessary increases in sugar and cornstarch. I was also using up grapes which were so sour they were really inedible--but they were healthy and many, so I didn't want to waste them. I, however, have not made the pure recipe, because I decided mid-boil of the grapes and sugar and lemon and cornstarch to add some maraschino cherries and some of the juice and boil it down. I'd made a more buttery graham crust, but didn't bake it first, but went ahead and poured the filling in and baked all of it for about 45 minutes. Once it was cooled, the crust had firmed nicely and the filling went into it somewhat. I then put the sour cream topping on and, when it was chilled, it became a delicious tart-pie, would be very nice for breakfast. I've given the recipe two stars, because I don't think it would have amounted to much with just green grapes (although I'm grateful to have found a recipe using them, there's surely a reason we've never heard of such a pie), but it does have potential, and maraschinos combined beautifully with the grapes. I recommend you try this combo, and do use the 4 Tbsp. of cornstarch and a good 1 1/2 cups of sugar, as well as enough sugar in the crust, and in the sour cream (use twice the amount of vanilla too). The net result is a delightful confection
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I read the reviews carefully, and made the necessary increases in sugar and cornstarch. I was...