Zoe Nathan for Clover Sonoma: Chai-Spiced Caramel Apple Crumble Pie

Check out this Sunset Magazine Recipe where Zoe Nathan shared her secrets for making Chai-Spiced Caramel Apple Crumble Pie!


For the Flaky Dough

 1 cup all-purpose flour

 3 tbsp sugar

 ¼ tsp baking powder

 ½ tsp kosher salt

 1 stick cold unsalted Clover Sonoma butter, cut into cubes

  cup Clover Sonoma cream


Apple Filling

4 tbsp (1/2 stick) unsalted Clover Sonoma butter

¾ cup sugar

½ tsp kosher salt

8 (3 ½ lbs) peeled mixed apples, cut into 8ths

¼ cup brown sugar

2 tsp cornstarch

1 tbsp grated ginger root

1 tbsp cinnamon

 tsp cardamom

¼ tsp allspice

 tsp clove

 tsp nutmeg

 tsp coriander

1 tbsp vanilla

2 teabags black tea (use your favorite brand)

½ cup Clover Sonoma cream



 1 cup rolled oats

 ½ cup whole wheat flour

 12 tbsp (1 ½ sticks) Clover Sonoma unsalted butter

 ½ cup brown sugar

 ½ tsp kosher salt

 1 tsp vanilla

 ½ tsp cinnamon

 ¼ tsp nutmeg

  • 1Begin by making the flakey dough
  • 2If using a food processor, pulse the flour, sugar, baking powder, and salt once to blend
  • 3Place the butter into the work bowl and pulse about three times until blueberry-sized
  • 4Pour the cream over the flour mixture and pulse another three times until the dough is only just starting to come together
  • 5If mixing by hand, combine flour, sugar, baking powder, and salt in a very large bowl. Stir to blend
  • 6 Toss the cold butter with the dry ingredients
  • 7Work the butter between your fingertips until the pieces are pea- and blueberry-sized. Add the cream. Lightly toss to distribute
  • 8After combining everything either with a food processor or by hand, your mixture should be shaggy, dry and clumpy
  • 9Dump it out onto a clean work surface in order to bring the dough together by hand. (Do not flour the counter, as you do not want to add any more flour to the dough)
  • 10Begin by firmly pressing the entire surface of the dough with the heel of your palm
  • 11Toss and squeeze to redistribute the wet and dry patches
  • 12Repeat, pressing thoroughly again with the heel of your palm and continue pressing, tossing, and squeezing until it begins to hold together
  • 13But, be sure not to overwork the dough! It should stay together, but you should still see pea-sized bits of butter running through
  • 14Press the dough into a 3/4 inch-thick disc, wrap tightly in plastic, and refrigerate for at least 1 hour or freeze for up to 1 month
  • 15While the dough chills, prepare the apples: In a large, heavy-bottomed pan, make a caramel with the butter, white sugar, and salt.
  • 16Once it’s nice and brown, add the apples, brown sugar, cornstarch, ginger root, all the spices, vanilla, and the tea bags
  • 17Cook the apples for about 10 minutes until just tender, but not falling apart. Take the tea bags out and stir in the cream
  • 18Next, prepare the oat crumble: Combine everything in a large bowl and work together with your fingers until a crumble form
  • 19 Chill until needed
  • 20If the dough has been refrigerated for longer than 1 hour, allow dough to warm up at room temperature for 10 to 15 minutes before shaping. It should feel cold to the touch, but malleable. Never allow the dough to become too soft or warm. Chill as needed while working
  • 21On a lightly-floured surface, roll the dough to about an even 1/8-inch thick
  • 22Lay into a greased pie dish, being careful not to stretch the dough
  • 23Push dough into the corners and fold edges under to create a crimped edge
  • 24Mound the cooled, cooked apple filling into the shell
  • 25Then, top the apples evenly with large chunks of the raw crumble. It’s okay if the apples are peeking out from underneath!
  • 26Chill the pie for at least 1 hour or overnight. Freeze if holding longer
  • 27Bake from chilled in a 350°F oven for 1 ½ hours or until the filling bubbles and the topping is golden