A tasty and different fruit pie. I made it with Splenda. The sugar measurements I list were those I used for granulated Splenda, and although the two are supposed to work on a one-for-one conversion, I find that this is not always the case. This recipe filled up a 9.5 pie crust. I recommend using smaller, tarter grapes, as this pie is rather sweet. You may want to play with the amount of sugar if you want a tarter pie. Also, I used the larger and softer grapes for the blended mixture and kept the small, firm ones whole.