Hiw can rhis be made ahead? Will the dough get soggy if left uncooked in fridge the night before?

Two more ideas:
Prepare and bake about 80% of time the night before, hold in fridge, warm & finish baking the night you serve.
Prepare and leave all uncooked overnight in the fridge - just omit the bottom crust and make it a deep dish pie with a single top crust. Bake completely the night you intend to serve.

The dough would be fine in the refrigerator unfilled, and the filling could be made in advance; I'd bring it (the filling) to room temp before filling the pie. You could roll out the bottom crust in advance, but it's easy to damage that way by bumping it.