I learned this trick from my youngest daughter (please see my post under apple pie). Pre cook the apples until done to your liking. I leave mine slightly crisp. Use baking apples as suggested by the others as they won't release as much of their own juice into the pie. Drain the cooked fruit through a colander and place the liquid back on the stove. Bring to a boil, season and sweeten to taste. Add a slurry of cornstrch or tapioca starch until the liquid resembles a thick gravy. Add the fruit back into the sauce and fill the pie-shell.
The cooking method tips presented by the others are dead on. Follow them.
The advantage of cooking the filling on top of the stove is that you can flavor and thicken until it's jsut right, with no guesswork. Also, since the fruit, whether it's berries, apples, or pecans, has already released whatever fluids they are going to release, and so won't alter the sauce thicknes while the crust bakes.
For that shiny-golden crust, brush the top crust with egg-wash, then sprinkle with sugar. And don't forget the vent holes to allow for excaping steam. I bake my pies at around 375 to 400 degrees until golden brown. You can even blind bake the bottom crust, again brush with egg wash and fork it to prevent bubbling. Let cool, fill, and place the top-crust in place. For this method, back at a higher temp to quickly cook the top crust before the bottom crust can overcook (also line the pie-pan with aluminum foil, shiny side out, to reflect heat away from the bottom crust. The filling is already cooked so no need to cook a long time.
Hope this helps you as much as it does me.
Seeeeeya; Goodweed of the North
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