Sunset magazine in this months's issue suggested baking your pie on the bottom rack of the oven so that the bottom crust is not soggy and the top does not burn. What a wonderful and interesting combination. It's been a hit with everyone who has tried it. Since you can't seal the edges, use a lattice crust or bits of dough scallopped into patterns. It may fly in the face of convention, but at least you're not going to be eating raw, soggy, starchy crusts.
Pies always look their best with a little effort in presentation.
When brushed on with a neat basting brush, your pies will always come out golden and scrummy looking. Place stone in oven on second to the bottom rack and preheat oven at 425 for 30 minutes. If the stone gets dirty, just leave it in the oven and turn on your automatic oven cleaning cycle, the stone cleans right-up. I grew up making pies with my grandma. She is long gone now but those special memories are always with me, especially when I bake pies.