Preheat the oven to 400°F (200°C).

In a food processor, combine gluten-free or all-purpose flour, salt, and sugar. Pulse in the cold, cubed unsalted butter until the mixture resembles coarse crumbs.

Add vinegar and ice water to the crumb mixture in the processor. Pulse until the dough begins to come together, then transfer the dough to a clean surface, shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Remove one disc of dough from the fridge and roll it out on a floured surface into a circle about 12 inches in diameter. Carefully transfer the rolled dough to a 9-inch pie dish, pressing it evenly along the sides and bottom. Prick the base with a fork and refrigerate again for 15 minutes.

Place parchment paper over the chilled crust and fill it with pie weights or dried beans. Par-bake in your preheated oven for 10 minutes until the edges are lightly golden.

Reduce the oven temperature to 350°F (175°C). In a mixing bowl, whisk the large eggs and honey together until light and fluffy, about 3-5 minutes.

Add ground cinnamon, cornstarch, salt, fresh lemon juice, and vanilla extract to the egg-honey mix. Stir until everything is evenly combined.

Gently fold in the ricotta cheese (or myzithra) until the mixture is smooth and uniform.

Pour the filling into the cooled, par-baked crust and smooth the top. Bake for approximately 25–35 minutes, or until the filling is just set but still slightly jiggly in the center.

Remove the pie from the oven and allow it to cool on a wire rack for about 1–2 hours. For best flavor and texture, chill the pie in the refrigerator before serving.

When ready to serve, drizzle with extra honey and sprinkle ground cinnamon on top for added sweetness and visual appeal.