Rustic Apple and Rhubarb Pie

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Begin by creating a syrup by heating and reducing in half
½ cup of unsweetened apple juice

Roll pie crust out to 1/8 of an inch thin and then use a butter knife to cut out a circle of crust

Soak in ½ cup of apple juice (not the syrup) the following:
1 stalk thinly sliced rhubarb
1 small tart apple

Arrange the fruit in a radial pattern in two layers of the crust and then fold over the crust to form a rudimentary pie. Sprinkle with the apple syrup.

If desired top with 1 T cane sugar (I did not.)

Bake at 350 for ten minutes.

This results in one rustic pie.