It might just be the apple you used. You can slice & cook the apples a bit to see how much liquid comes out, then drain, cool & put into the pie crust & bake as usual or mix the apple slices with the sugar & spices & let sit a bit to see if that draws out the liquid some if you don't want to add any flour or cornstarch.

Apple pie is never engraved in stone....you have to assess the apples to get it perfect. Taste the apples...sweet? cut back on the sugar....tart? Add a little more. Tasteless? add more cinnamon or some grated lemon rind and perhaps some vanilla, crisp and juicy, mix a tablespoon or so of flour with the sugar and cinnamon before you toss it with the apples....and maybe add a little bit of tiny chips of butter.
Unless you are using canned apples, there is no one perfect recipe that never considers the individual apples.
Linda C

The apple pie recipe I always use calls for 2T of flour and dot with butter before putting on the top crust. Always good.
RL`

Use a different type of apple.

My mom is quite famous for her pies. Any type of pies! She uses Minut Tapioca as a thickener (about 2-3 tablespoons, depending on how "thick" you like it).

IMO, you need SOMETHING to thicken the juices a little or it's too "watery".

Ginger, yah, thanks, I thought very briefly of pre-cooking the apples but didn't really want to. I guess I've done it in the past - years ago. Thanks for the reminder.

Lindac, you, too, have a good reminder that this kind of cooking is more art than science and needs flexibility. Still, in my memory, Granny Smith apples have always been pretty much the same - tart, stiff, etc. Taking your tip, I could have changed the second pie to account for the extra juice.

Roselin32 and khandi, likewise you have a tip that may be necessary - but I've been doing this for a long time and have never have added thickeners. May have to change.

I appreciate your thoughts which got me thinking. Today I remembered that in the past I always layered apple slices in the shell, sprinkling each layer with sugar and cinnamon. This made rather compact pies. Last week I mixed the sugar and apples in a bowl and dumped it in the pie shell. What this did is to create a pile of fruit which probably didn't collapse much, so the juice cooked out to the bottom while most of the apples - firm granny smith - stayed in a pile.

I'll try again.

Also, if you mix the apples with the sugar and let them stand before baking, the apples will "juice out"...to use my grandmother's term.
I make a cake that has no liquid in it....but you mix the apples and sugar, let it stand and use that for the liquid.
Perhaps you got a phone call while you were making the pie.
Linda C

america test kitchen, did an apple pie and cooked the filling a little to release the pectin

I love to use yellow delicious in my pie. And always some flour for thickening.