Well, I made this pie again this Thanksgiving. I took your suggestions and did the following:
Dusted the pie plate with flour before adding the store-bought crust.
Chilled the plate and crust before filling so they would be the same temperature.
Made a 'lid' for the pie out of HD foil. I covered the pie after about 45 minutes.
The crust still stuck to the plate-back to home made crusts to see if that makes a difference.
Other than that the pie was excellent. No burned taste to the nuts.
I think I'll make another for Christmas to test the homemade crust.
Thanks to all of you again for your help.