Why is my apple pie so watery after baking?

I've followed the recipe to bake caramel apple pie, the pie crust and taste is good. The only problem is the pie is "too juicy". The only interior ingredient is sliced apples and caramel. I'm using Gala apple and granny smith apple. I also make some cuts on the pie before baking. I need to know how I can solve this problem or am I doing something wrong? Please help!