Preheat the oven to 400°F (200°C).

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

Add the vinegar and pour in the ice water, one tablespoon at a time, mixing until the dough comes together. Chill the dough for 30 minutes.

Roll out the dough between two sheets of parchment paper until it fits a 9-inch pie dish. Prick the bottom with a fork.

Transfer the rolled-out dough into the pie dish and par-bake it for about 10 minutes until lightly golden.

Lower oven temperature to 350°F (175°C) after removing the par-baked crust.

In a mixing bowl, whisk together the large eggs and honey until creamy. Add ground cinnamon, cornstarch, salt, fresh lemon juice, and vanilla extract, stirring until smooth.

Gently fold in the ricotta or myzithra cheese until fully incorporated.

Pour the filling into the cooled pie crust and bake for 25 to 35 minutes until the center is set but still slightly jiggly.

Cool the pie on a wire rack for 1 to 2 hours, then chill in the refrigerator before serving.

Drizzle extra honey and dust with ground cinnamon before serving.