In a food processor, place flour and sugar and pulse to combine.

Add the cold butter and pulse until the mixture looks crumbly with larger, pea-sized chunks of butter.

Drizzle in apple cider vinegar and half of the water, pulsing until the dough starts to come together. Add more water, 1 tablespoon at a time, if needed.

Shape the dough into a ball, divide into 2 equal pieces, and flatten each into a disk. Wrap one tightly in plastic wrap and refrigerate or freeze.

Roll out the disk of dough between two sheets of parchment paper to the desired size and place in a pie pan. Prick the bottom with a fork a few times and refrigerate for 30-60 minutes.

Preheat oven to 400°F.

Line the crust with parchment paper or foil, fill with pie weights, and bake for 10 minutes. Remove and brush the crust with egg wash, then allow to cool.

In a large bowl, whisk together eggs and honey until pale in color.

Mix in vanilla extract, lemon juice, corn starch, and cinnamon. Add the ricotta cheese and mix until smooth.

Reduce oven temperature to 350°F. Pour filling into the pie crust and bake for an additional 25-35 minutes until set. The top should be deeply golden.

Allow to cool completely on a rack for 1-2 hours before serving, garnished with extra honey and cinnamon.