I put my pies on a foil lined sheet pan near the bottom of the oven and bake at 425 deg. for the first 20 minutes. Then reduce the oven temperature to 350 deg. and bake until the filling is done and the top is golden brown. With the pie near the bottom of the oven, you won't get as much reflected radiant heat from the top of the oven so the top crust shouldn't brown too quickly except at the edge, but the bottom is much closer to the heat source for better browning. If the edge of the pie starts to brown too quickly, I cover the pie loosely with aluminum foil that has a hole cut into it so that the top crust is exposed, but the edge of the crust is not (homemade pie shield). This ensures that the top crust is crispy and well browned, but the rim is not overbrowned. This works regardless of what kind of pie plate you use.

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