Preheat oven to 425°
Combine flour, sugar and salt in bowl of a food processor
Add finely chopped butter and pulse until crumbly
Pour water in to mixture and pulse until a crumbly dough forms.
Remove dough from food processor, roll into a ball and then flatten into a disc
Wrap dough disc in plastic film and refrigerate for at least 30 minutes
Peel pears, core them and slice thinly
Toss pears in a large bowl with corn starch, cinnamon, brown sugar and pecans and set aside
Line a baking sheet with parchment paper
Roll dough into a 12" circle on top of the parchment paper
Spread ricotta evenly over the dough, leaving a 1" border round the edge.
Top with pear/pecan mixture and fold the edges over. If you like you can sprinkle some cinnamon sugar over the top prior to baking.
Bake 30-40 minutes until pears have caramelized and crust has browned.
Remove from oven and let it cool before serving.
Drizzle honey or maple syrup over pie before serving.
