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1
In a food processor, combine the flour, cornstarch, sugar and salt.
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2
Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal.
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3
Combine the milk and vinegar and drizzle it on top.
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4
Pulse in 1-second bursts until the dough just comes together.
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5
Turn the dough out onto a work surface, gather up any crumbs and pat into a disk.
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6
Wrap in plastic and refrigerate until chilled, about 30 minutes.
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7
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.
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8
Trim the overhanging dough to 1 inch and fold it under itself.
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9
Crimp decoratively and chill the crust until firm, about 15 minutes.
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10
Preheat the oven to 425.
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11
Line the crust with parchment paper and fill with pie weights or dried beans.
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12
Bake in the lower third of the oven for about 15 minutes, until the crust is barely set.
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13
Remove the parchment and pie weights.
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14
Cover the edge of the crust with strips of foil and bake for about 15 minutes longer, until the crust is just set but not browned.
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15
Press the bottom of the crust lightly to deflate it as it puffs; let cool.
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16
Lower the oven temperature to 350.
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17
In a medium saucepan, boil the cider until it's reduced to 1/2 cup, about 10 minutes.
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18
Transfer to a bowl and let cool.
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19
Whisk in 3/4 cup of the sugar, the sour cream and salt, then whisk in the eggs.
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20
Pour the custard into the pie shell without removing the foil strips.
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21
Bake the pie in the lower third of the oven for 35 to 40 minutes, until the custard is set around the edge but the center is slightly jiggly.
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22
Let the pie cool completely.
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23
In a medium bowl, using an electric mixer, beat the heavy cream with the remaining 1/4 cup of sugar and the cinnamon until firmly whipped.
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24
Mound the cream on the pie, cut into wedges and serve.
