Preheat oven to 180°C

Line a tart tin with pastry and set aside

Mix the syrup, honey and butter in a pan, over a medium heat. Simmer for 5 minutes while stirring with a whisk.

Add the ginger, orange zest and vanilla essence. Simmer for a further 5 minutes while stirring with a whisk.

Remove from the heat. Stir in the apple and the broken pecan nuts.

Pour the filling into the pie tin. Place the rest of the pecan nuts on top, then press them down with a spatula. Bake for 30 minutes at 180°C. Let the pie cool down before serving.