Place flour and sugar in a food processor and pulse to combine.

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

Drizzle apple cider vinegar in along with only ? of the water, pulsing until the dough starts to come together. Add more water as needed, 1 tablespoon at a time.

Empty dough onto a lightly floured surface and shape into a ball. Divide into 2 equal pieces and form each into a flat disk. Wrap one tightly in plastic wrap and refrigerate or freeze.

Using parchment paper, place one dough disc on a sheet, flatten, place another sheet on top, and roll out to desired size. Invert into a pie pan and remove top sheet.

Prick the bottom of the pie with a fork a few times and refrigerate for 30-60 minutes.

Preheat oven to 400?F. Place parchment paper into the pie plate over the dough and fill with pie weights.

Bake pie crust at 400?F for 10 minutes, then remove and brush with egg wash. Allow to cool.

For the filling, place eggs and honey in a large bowl and blend until pale in color.

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

Reduce oven temperature to 350?F. Pour filling into pie crust and bake for an additional 25-35 minutes until just set.

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