CRUST:
1 1/4 c. whole grain whole wheat & barley nugget cereal
1/4 c. frozen apple juice concentrate, defrosted
1 tbsp. ground cinnamon

FILLING:

1 env. unflavored gelatin
1/3 c. cold water
1/2 c. frozen apple juice concentrate, thawed
2 1/4 c. plain non fat yogurt
1/4 c. honey
1/2 tsp. ground cinnamon
1/2 tsp. almond extract

GARNISH:

1 dozen red seedless grapes, halved
1 dozen green seedless grapes, halved

1. Prepare Crust: Combine cereal, juice concentrate and cinnamon in bowl; mix to coat cereal nuggets. Press into bottom and up sides of 9" pie plate.

2. Bake in moderate oven, 350 degrees, for 5 minutes. Cool to room temperature.

3. Prepare Filling: Sprinkle gelatin over cold water in small bowl. Let stand 2 to 3 minutes to soften. Heat juice concentrate in saucepan to boiling. Add to gelatin; stir to dissolve gelatin. In another bowl, whisk together yogurt, honey, cinnamon and almond extract. Whisk gelatin juice mixture into yogurt mixture. Pour into crust. Refrigerate overnight. Garnish with grapes.

Or use Basic.

BASIC PIE DOUGH: Combine 2 cups all purpose flour and 1/4 teaspoon salt in large bowl. Lightly cut in 1/2 cup acceptable butter until mixture resembles coarse meal. Add 7 to 9 tablespoons water, few tablespoons at a time, mixing lightly until pastry forms ball. Divide into 2 balls; form into 2 flat circles, 1" thick. Refrigerate, covered, at least 1 hour.