How can two pies made and baked identically have differing flavor qualities?
After reading your full accounting, the pies were after all, not really identical. My best guess is that the moister pie crust leeched softened crumbs into your pie filling, giving the pie an overall muddier quality.  I've had similar experiences with apple pies going muddy from either the thickener not gelling or the crust not holding up to the liquid filling. (Your filling sounds very interesting though! Yum!)