Temp and bake time?
I've got a bottom heat gas oven. I set it to 550 and it was preheated for probably an hour 45 (my friends were a little late) I use two racks of quarry tiles. The "deck" rack is on the second from bottom level and the "ceiling" rack is on the second from top.
I sauce the skin and put it in for about a minute, then take it off the screen to deck it. I cook it for another 3ish minutes, then put the cheese on (I don't like browned cheese). Cook it for a min, or two, then flip on the top broiler to high for a minute or less to get the cheese bubbling and just about to brown. It's between 5-7 mins. I honestly don't time anything, so I can only guess at times. I just sit there and stare at it ha.
What I'm doing works though. The dough isn't undercooked anywhere and when you fold it you hear some crackling but no visible cracks appear. Just the way I like it. I honestly couldn't be much happier. It's surprising it only took me a handful of pies to get these out just the way I want 'em. They may not be perfect for everyone, but they're exactly like the pie I grew up eating. I can't wait until I get to the point where I surpass my "desired" outcome!