In a food processor, combine the gluten-free flour and sugar by pulsing a few times. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized chunks of butter remaining. Drizzle in the apple cider vinegar along with half of the cold water. Pulse just until the dough starts to come together and looks shaggy. To test if it's ready, pinch a small amount—if it holds together, the dough is good to go. If it's still dry, add more water 1 tablespoon at a time, but you likely won’t need the full remaining ¼ cup.

Transfer the dough to a lightly floured surface and shape it into a ball. Divide the dough in half and flatten each portion into a disk. Wrap one disk tightly in plastic wrap and refrigerate for up to 2 days or freeze for later use (thaw overnight in the fridge before using). To roll out the other disk, place it between two sheets of wax or parchment paper. Flatten it slightly with your hand, then roll it out evenly to fit your pie dish. Remove the top sheet of paper and gently invert the dough into the pie pan, peeling off the second sheet once the crust is in place.

Use a fork to prick the bottom of the crust a few times to prevent bubbling. Chill the crust in the refrigerator for 30–60 minutes. Alternatively, you can cover it tightly in plastic wrap and refrigerate overnight, or freeze it in the pie plate for up to 3 months. If freezing, it’s best to chill the crust first for an hour so it firms up and doesn’t get damaged while wrapping.

Preheat the oven to 400°F (200°C). Line the crust with parchment paper or foil and fill it with pie weights. Blind bake (par-bake) the crust for 10 minutes. Then, remove the weights and parchment, brush the bottom and sides with a beaten egg for an egg wash, and set aside to cool while preparing the filling.

In a large mixing bowl, whisk together the eggs and honey using a balloon whisk or an electric mixer with a whisk attachment until the mixture becomes pale and fully combined. Add the vanilla extract, lemon juice, corn flour (or cornstarch), and ground cinnamon, and mix well. Finally, add the myzithra or ricotta cheese and continue mixing until the filling is smooth and cohesive.

Lower the oven temperature to 350°F (175°C). Pour the filling into the pre-baked pie crust and carefully place it in the oven. Bake for 25–35 minutes, or until the center is just set with a slight jiggle in the middle. The top should turn a deep golden color. If the crust edges begin to brown too much, cover them with foil or a pie crust shield to prevent over-baking.

Once done, allow the pie to cool completely on a wire rack for 1–2 hours before slicing and serving. Before serving, drizzle generously with extra honey and dust with cinnamon. For a beautiful touch, garnish with honeycomb if desired. Store any leftovers wrapped in the refrigerator for several days.