I started to do the draining like you in highschool and would let it set over night in a colander. I did move away from this method and went to do a very quick cook on the outside of the apples(chunky). Usually start with an apple cider on the bottom and stir until I start getting a color change. Add in sugar(brown and white), cinnamon, allspice, nutmeg, lemon zest. Then add in a slurry of cornstarch.. small amount). Set to cool and get into pie crust(made with vodka.. though I should try calvados). Usually doing about 3 large pies and 7 small ones at a time. Then when frozen vacuum sealing. Personally I like later season apples to retain more of the shape. Macoun has become my favorite with a stamen winesap behind that. I do agree with the mixing and matching. For cooking I usually vamp the oven to about 450 with a pan in it(usually on the pizza stone). Then put the pie in for about 20 minutes to help get the bottom crisped first. Lower the temp until the knife comes out easily.

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