Norma, this is very encouraging.
Unless the undercrusts were pure carbon, I think there's hope. Remember how I talked about going 50 degrees higher than normal, and then 100? What's your normal bake temp?
I'll know better once I see a shot of the how dark the undercrust got, but, right now, based on this, I think you might be able to work at 675, get a 4ish minute bake, with the top finishing at the same time as the bottom.
I'm curious, on a scale of 1-10, how crispy was the bottom of the skater pie vs. your recent grill pie vs. this? If you could make Steve's skater pie at the market, would you? Or are your customer's taste a bit different than yours?