That pie looks GREAT! I know it may not have been what you wanted,but its another pie to learn from as well.That said,it looks salivating!
I have a few ideas to share,if you want a floppier crust end,but also folds nicely when you need it to.
I believe it is sometimes the size of the pie you are trying to make.11.5 is very small,and may not have enough mass to flop over when cut into slices when making a NY stylish type of pie.In my experience,at least a 14 inch sized pie can be crispy,floppy tip, with a foldable slice.One can make it smaller,with flop,but I have not had much success with the smaller pies.
Cut the bake time to 4 minutes or no more than 5.Do not worry about browning yet,see if this still makes a floppy crust and is cooked,even if lighter in color.The longer bake time can create a much crispier finish,which is what you did not want to make,but is still so good to eat!
Yet try to see what the shorter bake time makes.The worst that can happen,if the pie does not seem baked long enough after doing so,you can always cut up slices and reheat them for 30 seconds or so to finish them up more.
If the browning is important to you,add sugar to the dough,say around 2%.That helps the browning of the crust,but do be sure to use a shorter bake time to see how cooked the crust is without the sugar aided color at first.
You want to learn what the dough recipe you are using,and crust will turn out to be, during a certain bake time before adding sugar or being concerned for browning issues.It took me a while to realize I needed to do the same thing.The only way to know is to do experiments and you are doing so right now.
Here is a link to one of my 14 inch NY style pie baked on the 15 inch stone in my oven.I forget the bake times,but it is under 8 minutes.It was a bit too dark or charred but was still a good pie.It had oil and sugar in the dough as well.http://s1237.photobucket.com/albums/ff479/BillsPizza86/Loving%20the%20NY%20style/