Preheat oven to 375 degrees. Flute the edges of your pie crust, line bottom of dough with foil and arrange weights on foil. (Dry beans make a good weight.) Bake for 20 minutes until dough is set. Remove weights and foil and brush edges with 1 egg white (beaten) and sprinkle with 2 Tbsp. raw sugar. Return to oven; bake 10-15 minutes more. Transfer to cooling rack and cool.

Turn oven up to 400 degrees. On baking dish large enough for a single layer, arrange 4c red grapes that were sliced in half. Bake in middle of oven for 10 minutes or until grapes start to release their juices. Let cool.

Whisk together 1/4c mascarpone cheese, softened, with 2 oz. low-fat cream cheese, softened; 2 tsp. lemon zest and 1/2 tsp. vanilla extract. Make sure the ingredients are well combined. Spread in cooled pie shell and top with roasted grapes. Brush grapes with 2 Tbsp. red currant jam, melted. Serve.