Thanks, SOH. Next trip to RD is soon.
I do know the steel takes some time to recover, but have had good results with top and bottom of pie with steel only in second from top position. I wasn't seeing/tasting much difference when I added a stone to the bottom rack .
On the other hand, with your bake, which is 50F lower than my setting, you're getting a great result and a great crunch I would think with 9 minute bakes. That I would definitely like! What's your recovery time between pies and what IR are you launching? Start on top and finish (quickly?!) on bottom, or its it easier to start on bottom, bake until bottom color is what you want , then move the pie, now partly baked and more portable, to the top where you can monitor progress more easily?
A whole lotta questions from a Pie Boy