Doesn't much matter what the exact recipes are - but there are a couple of little tricks that can make a real difference.
First, use a pie crust mix - I don't mean a bought one, but take your favorite pie dough recipe and mix up the fats and dry (flour, salt, whatever) - I make a triple recipe (assuming a double crust pie). Cut everything together and stop before adding the liquids. Put in a Ziploc freezer bag and store in the fridge or freezer. The exact same recipe works better for me this way, mostly, I believe, because all ingredients are thoroughly chilled and just mixing in the cold liquids doesn't give it much time to warm up. Super flaky crusts!
Second - take your apples and mix thoroughly with the dry ingredients, the only difference is cut flour out entirely and use only about 1 to 2 T of cornstarch - it actually isn't really necessary but it does hurry the next step and I am impatient.
Let the apple mixture macerate in the fridge for at least 4 hours, overnight if possible. Longer than about 24 hours reaps no further rewards.
Parcook the apples (I zap in the microwave for 3 to 4 mins). Pour off all the liquid and cook it down, either by zapping it for short bursts in the microwave or cook it in a small pan on the stovetop. I won't give times because microwaves vary so much in power, and it depends on how much juice there is - but when it gets close to thickening, it will proceed very rapidly at the end.
This is a variation of making boiled cider. If you go a bit too far and end up with cider jelly, no worries - add some water to thin it back down just a bit. Cooking cider or apple juice down to make a thick jelly like substance was one way to preserve it back in the days before even canning, let alone refrigeration and freezing. Boiled cider or cider jelly is usually pretty tart; this will not be so tart because of the sugar used.
Lay the parcooked apples into the prepared pie crust and pour this very thick apple syrup over the top. Your pie will NOT be soggy, guaranteed, and cooking the juices down to a syrup greatly enhances the apple flavor.
I prefer to top with a streusel topping
Here are exact recipes if you prefer:
Pie Crust Mix
Apple Pie Filling
2 ways to make a streusel topping
How they do it in a professional bakery
Uber Easy streusel for the lazy lazy baker