I have this pie in the oven at this time. I made a modification to the recipe by adding 1 tablespoon of corn starch. As I was cooking the apricot, etc, it was doing much thickening. Since I have been cooking for a number of years and haven't made any fruit pies without some form of thickening I felt certain that this one wasn't going to be quite right without thickening (corn starch, tapicoa or flour) therefore I made this decision. As I poured the fruit into the pie crust I was certain that I had made a good decision (in fact I think a little more corn starch might have been needed - I'll see when we eat it).