Janet and Barb, I have the same issue. I did the same apple pear 12 cups of fruit and made sure I didn't overcook the fruit. Stuck to the exact measurements and timing! When I put the filling into a container for the fridge the juice was 3/4 up the fruit level. I used 2 tbsp of each flour and corn starch. I am assembling the pie in the morning for dinner time and I plan on gently spooning the fruit into a serve so as not to break the pieces. I will then cook the juice on its own to thicken significantly. When I am satisfied with its consistency I will put the fruit in the shell, put the thick syrup over it, finish it and then bake.
I must say I've done a lot of apple pies in the past and have never had the kind of trouble I have had by trying to be conscious of the science of pies. There is something to be said for ignorance is bliss. I'm going back to caring less and just make a pie. I also did the bake the night before but I found the crust loses its just baked snappy layers. If I bake in the morning and serve it 7ish hous later, it has a nice fresh flavor. I'm getting frustrated at experimenting.

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