1-1/2 cups 100 percent white grape flavor, divided
2 tablespoons cornstarch
1⁄4 cup sugar
2 tablespoons light corn syrup
One 9-inch refrigerated pie crust
Two 8-ounce packages cream cheese, softened
2/3 cup powdered sugar
3/4 cup sour cream
2-3 teaspoons chopped fresh mint
2 teaspoons orange zest
2 to 2-1/2 cups seedless red or concord grapes, halved
Glaze: In a small bowl whisk together 3/4 cup of juice and cornstarch, stirring until dissolved.
In a small saucepan, whisk together remaining 3/4 cup juice and sugar. Place over high heat; bring to boil.
Add cornstarch mixture; whisk to combine, reduce heat and cook until mixture thickens and turns clear, whisking constantly.
Add corn syrup; cook and stir 1 minute. Remove from heat and let cool.
Crust: Coat a 10-1/2-inch tart pan with nonstick baking spray.
On a lightly floured surface, roll out pie crust. Line pan with pie crust. Follow package directions for preheat and baking. Remove from oven; let set out to cool completely.
Filling: In a large mixing bowl and using an electric hand mixer, beat together cream cheese and powdered sugar, then add sour cream and beat at low speed. Stir in mint (if desired) and orange zest.
Spread filling evenly in baked crust. Top evenly with grapes, pressing grapes lightly into filling. Brush or spoon glaze as desired evenly on grapes.
Refrigerate, uncovered, at least 1 hour before serving.