Make the Pie Crust: In a large mixing bowl, combine flour, sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Slowly add ice water until the dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.

Prepare the Filling: In another bowl, toss the sliced apricots with sugar, cornstarch, and lemon juice. Set aside to allow the flavors to meld.

Preheat the Oven: While your pie crust is chilling, preheat your oven to 375°F (190°C).

Roll Out the Dough: On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the dough to the pan and trim excess edges. Fill with the apricot mixture.

Assemble the Oatmeal Crumble: In a separate bowl, combine oats, flour, and sugar. Cut in butter until crumbly. Sprinkle the mixture over the apricot filling.

Bake the Pie: Place the pie in the oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Allow it to cool on a wire rack.

Make the Watermelon Sorbet: In a blender, purée watermelon until smooth. For added sweetness, blend in a tablespoon of sugar if desired. Pour the mixture into a container and freeze for about 3 hours, stirring occasionally.

Serve & Enjoy: Once everything has cooled or set, slice up a piece of Classic Apricot Pie with a Flaky Butter Crust, serve up the Apricot Oatmeal Crumble Bars, and scoop generous servings of Watermelon Sorbet.