I have my own favorite recipe.. but I have tried the recipe on Pastry Joe's website and it is delicious too http://www.joepastry.com/2010/carrot_cake_recipe/ He has a ton of great recipes on his blog.
I made one last year with a method used at Americas Test Kitchens.. They suggested that pre-cooking the apples a bit before filling the shell keeps it from becoming too soggy. The pie came out deep, moist, delicious but not runny.. perfect.
I recently used a recipe from the Americas Test Kitchen website. It calls for pre-cooking the apple a bit. You don't get all the juices or soggy crust.. but it was an excellent recipe and the crust was perfect..
I've made something similar.. 2 layers of baked cheesecake with 2 layers of red velvet.. and covered with cream cheese frosting (between the layers also). I received positive reviews from those who had it.