All Clad pan sounds very nice
I agree with Sherrie, the pizza stones do a great job of heating up the pie crust when you first put the crust on it, but they don’t continue to transfer heat to pan at such a high rate. I sometimes move the pie off the stone after the first 20-30 minutes. If your All-Clad is silver, I would probably recommend moving the pie off of it after a while, as the light color can inhibit browning. If you have convection, you can use that and skip the stone.
I think you’re using a pie pan for this, but just wanted to say that because removable-bottom tart pans leak butter, I put mine on a 10” springform base for baking, as it prevents me from accidentally putting my hand through the bottom and ruining the crust.