I am more experienced with cakes than pies - except for the doughs. However . . .
Experiences: I have used a heavy half-sheet (18 gauge) right under aluminum pie pans but it seemed to inhibit the bottoms from ever getting cooked. I've had better success with drip pans that leave the center open to the air flow. The French black-steel sheets make far better pan liners only IF their size allows plenty of room around them in your oven.
Placing the pie pan directly on unglazed ceramic (pizza/bread stone) also inhibits air flow in the non-convection oven (and it effectively raises the oven temperature by about 25 degrees, so you have to adjust for that). Too complicated. Save the stone for breads or free-standing pastry shells.
When doing a fancier crust fluting which sticks up or out, remember to shield the edge lightly for half the baking time; anything extending beyond the pan will brown-out quickly in the oven air.
Most recent pie : Traditional uncooked apple filling (mix of Cortland, Red Delicious, a few green, etc). My dough is almost a Galette dough, but with additional fat layers rolled-in. You can see a triple layer moment in the photo. Bottom not quite as done as I like, because I overlooked lowering the pie rack which had been moved.