My apple pie always has too much juice

What recipe are you using and what kind of apples. If you try pouring juice off, you are liable to lose your pie filling. EEK. Send a copy of pie filling recipe and maybe someone has some ideas.

Are you adding flour, or a binder, to your apples before you bake the pie? Make sure the apples are dry, not damp or wet from being freshly peeled. Add brown sugar, a tablespoon or two of flour and cinnamon/spices. That will thicken up the "juice". If your pie pan sides aren't high enough it may bubble over, but that isn't saying your filling isn't thick enough, just put a baking sheet under it and losing a little should be fine.

Use tapioca, or flour, to thicken the juices. I like tapioca if cooking the filling first, then filling and baking pies. and flour for baking the filling with the pie. The flour way is easiest. prepare apples then toss with the flour to coat and put in crust. Add sugar, spices and dot with butter, then put on top crust, brush with egg and sugar. Bake till juices are bubbly and crust is done.

Maybe wrong kind of apples, or try cooking down the apples before putting them in the pie shell.

Could it be your apple variety?

I generally use a bag of Macintosh and two granny Smith apples

The New England recipe I use seems to have some extra steps.

You rest -the sliced spiced apples chunks a few hours ( bowl or ziplock) or even over nite followed by straining all the water off -that you then cook on stovetop to reduce in half, add flour and brown sugar to apple juice reduction over heat to caramelize then toss this paste into the drained apple slices mix up and then bake. This seems to help the crust be less soggy in my opioion.

Apple juice reduction