I grew up in apple country and we liked our pies chocked full of apples.
I sliced my apples supper thin (like potato chips). Then put the sugar, cinnamon and nutmeg in water and bring to a boil and drop the apple slices, a handfull at a time into the boiling mixture.
As soon as they turn transparent, using a slotted spoon, move them to the unbaked pie crust.
This shrinks the apples so you have a full pie without a big air pocket between the apples and top crust. The flavor will be uniform throughout.
CAVEATE: This will take twice as many appples.