9 inch unbaked pie shell
4 eggs, separated
2 tbsp. soft butter
1 1/2 c. sugar
1 c. chopped nuts
1 c. dark raisins
1 tbsp. cider vinegar
1 tsp. vanilla extract

Preheat oven to 325 degrees. In medium bowl slightly beat egg yolks. Beat in butter until blended, add sugar. Beat until light and fluffy. Add pecans, raisins, vinegar and vanilla; mix well. In medium bowl beat egg whites until foamy and add to mixture. Stir until well blended; pour into pie shell and bake 50 minutes. This pie bakes its own little lace doily on top and is good eating.