We bet your uncle was recommending sprinkling the sugar under the bottom of the crust to help the very bottom caramelize. That's an interesting idea — something we haven't tested thoroughly in test kitchen. We'd be slightly nervous about the sugar becoming sticky and making it difficult to lift the slices of pie from the pan... but it might be worth trying as an experiment (in a no-pressure pie situation, that is). Kye@KAF

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