Crust 1 cup all-purpose flour 1 tablespoon cornstarch 1 tablespoon sugar 1 teaspoon kosher salt 1 stick unsalted butter, cut into 1/2-inch dice and chilled 3 tablespoons cold milk 1 teaspoon apple cider vinegar Filling and Topping 2 cups apple cider 1 cup sugar 1/2 cup sour cream 1/4 teaspoon salt 4 large eggs 1 cup heavy cream 1/2 teaspoon cinnamon In a food processor, combine the flour, cornstarch, sugar and salt. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Combine the milk and vinegar and drizzle it on top. Pulse in 1-second bursts until the dough just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into a disk. Wrap in plastic and refrigerate until chilled, about 30 minutes. On a floured work surface, roll out the dough to an 11-inch round, a scant 1/4 inch thick; ease it into a 9-inch glass or ceramic pie plate. Trim the ...