Make a double crust 9″ pie crust.

Pop grapes from skins by pressing with your fingers into saucepan; reserve skins.

Add sugar and heat to boiling; boil 2 minutes. Press pulp through a sieve to remove seeds. Place strained pulp back in saucepan. Add lemon juice AND reserved skins to saucepan. Heat to boiling again.

Dissolve cornstarch mixture and stir into saucepan. Cook, stirring constantly until thickened.

Pour into crust. Add top crust.

Bake on lower rack 45-50 minutes at 350*.