Preheat your oven to 400°F (200°C).

In a food processor, combine flour, salt, and sugar. Pulse in cold, cubed unsalted butter until the mixture resembles coarse crumbs, about 30 seconds.

Add vinegar and a few tablespoons of ice water to the mixture, pulsing gently until it begins to hold together. Form into discs, wrap in plastic, and chill for 30 minutes.

Roll out one of the chilled discs to fit a 9-inch pie dish, pressing it evenly into the dish. Prick the bottom with a fork.

Line the crust with parchment and fill with weights or beans. Par-bake for 10 minutes until edges are lightly golden, then remove weights and brush with egg wash.

Lower the oven temperature to 350°F (175°C). In a bowl, whisk together eggs and honey until pale and fluffy, about 3 minutes.

Add cinnamon, cornstarch, lemon juice, and vanilla to the egg mixture, stirring until smooth.

Fold in the ricotta until creamy. Pour the filling into the prepared crust and spread evenly.

Bake the pie for 25-35 minutes until the center is set but jiggles slightly.

Cool on a wire rack for 1-2 hours, then refrigerate for cleaner slices.

Before serving, drizzle with extra honey and dust with cinnamon.