1 (9-inch) pie shell (unbaked), refrigerated
4 eggs, separated
2 tbsp. butter, softened
1 c. sugar
1 c. pecans, chopped
1/2 c. dark raisins
1 tbsp. cider vinegar
1 tsp. vanilla extract

In medium bowl, slightly beat egg yolks. Add butter; beat until well blended. Add sugar; beat until light and fluffy. Add pecans, raisins, vinegar and vanilla; mix well. Beat egg whites until foamy; add to nut mixture; blend well. Pour into pie shell. Bake at 325 degrees for 50 minutes, or until filling is crusty and golden. Cool on wire rack.