Swiped this recipe from the cutie-pies at Lottie & Doof...I don't feel too bad as it was featured in the November issue of Food & Wine. Tried it out on my coworkers and received multiple requests for the recipe. Here it is folks:
For the 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 (instead of the milk/vinegar I just used buttermilk)
I had good pie crust karma this day....at least initially....
Dammit. Shrinkage. But salvageable.
MAKE THE FILLING AND TOPPING In a medium saucepan, boil the cider until it's reduced to 1/2 cup, about 10 minutes (this took a lot longer than 10 minutes for me). Transfer to a bowl and let cool. Whisk in 3/4 cup of the sugar, the sour cream and salt, then whisk in the eggs.