1 c. sugar
4 tbsp. cornstarch
2 c. grape juice, unsweetened

Cook until thick over medium heat. Add 1 small can of crushed pineapple, drained, and 1/2 cup chopped pecans. Cook on medium heat until thick again. Cool. Pour into baked pie crust. Refrigerate 1-2 hours before serving. If you have trouble getting it thick after you added the pineapple just add some more cornstarch.