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I make my mother's recipe as well and there is always some sort of liquid after baking. I usually store it in the fridge after the first cut and have never had a problem with it going bad. I usually leave it out of the fridge to cool.
All the years that my mother made the pie, there was always extra juice. I am pretty sure the only sure fire way to get rid of it is to use dried apples or something and I am guessing that it doesn't taste too good. Just remember, apples are juicy when raw, it only makes sense that the juice would come out with baking.
Also, I would suggest checking the directions on the crust you use. Maybe it is from the crust defrosting in the oven.
Al in all, I wouldn't worry about it if it tastes good.
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