I took some dough and ingredients to my mom's around Thanksgiving and made a few pies for the family.
She had a convection oven. I had almost no color to the crust and the cheese was browning.
I fully utilize the bottom burner in my old school oven to get the crust crisp and brown.
Depending on the crust thickness, I will either finish it two slots above the burner on the rack or drop it there after the stone, pull and cool the pie and then finish on the stone(NY street style, as the double bake has a lot more to do with it than some ppl give credit).
No oil and to much flour will also contribute to pale crust. Too low hydration can as well. 55-60% is where I stay, personally. Higher or lower if doing pan or stuffed pan, respectfully.
If your oven has a broiler, you could put your stone on the next to top rack. Preheat. Switch to broil a minute or two before loading. Load pie on the rack below the stone on a quality screen(the larger the preforation, the better. Finish on the stone under the broiler.
The pie being under the stone will limit air flow, there by limiting top bake, allowing some melt left for the broiler. The radiant heat will allow the dough to still bake well as you are just limiting circulation, not temperature. Meanwhile, the stone will get plenty hot under the broiler.
Note, once you hit the broiler, pay close attention. I would crank it to 550 for the preheat.
Also, make sure you keep all moisture away from your stone. NO WATER EVER.
If you put a previously wet stone under a broiler, it will most likely break. There is still a greater chance of it breaking by putting it under the broiler and I refuse to be held responsible.
No worries with a steel.
Another option would be to sandwich the pie between two stones(on one, below another).
The general rule of thumb with pizza/bread and convection is time=bake temp=color IIRC.
Here's a short write-up of using the broiler and a steel in a convection oven.
http://www.bakingsteel.com/blog/perfect-pizza-using-baking-steel-broiler-method
Good luck!
