In Which I Lose vs Apricot Pie

Story of my life with food recently, losing.

Whatever, I wanted to make a pie, with fruit, and apricots are an underappreciated fruit.

Standard pie procedures, add sugar and spices to the fruit, and struggle to make pie crust flaky.

I love my lobster cookie cutter. It's one of the stranger things
I was sent in a care package, but it's wonderful.  

So far so good, except apricots apparently have way more juices when cooked than when raw, so the finished pie was more stew than pie.  

I'm not saying it's necessarily bad, but it could use more structural integrity.