Apple pie question
I would actually be more concerned about browning and sogging of the actual fruit. I might focus on the other parts of pie you can make ahead, like the crusts. Or, make the whole thing fresh and freeze it in advance of baking. Here's a post for reference: https://food52.com/blog...
You would actually be better off cooking down the apples if you are planning on using this for pie. Check the King Arthur Flour website for details on how to do this.
If you do want to prep the apples ahead of time, I'd recommend straining the juices before adding the fruit to the pie. Reduce the juices over low heat in a small saucepan until they're syrupy, then pour over the fruit. It'll concentrate the flavor of the juice and make a soggy bottom less likely.