I don't see any reason why not. There are no complex sugars in cider, so cider is fairly forgiving on the yeast. Based on my experiences, a cooler ferment can only help. My only concern is alcohol tolerance, if you add sugar.
By the same token, Nottingham is good for 57F, it's cheap and very clean.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
"I would like to die on Mars, just not on impact." Elon Musk