RAISIN NUT CHESS PIE

1/4 cup butter or oleo
1 cup sugar
3 eggs
1 tablespoon vanilla
1 tablespoon vinegar
2 tablespoons milk
1/2 cup broken pecans
1/2 cup seedless raisins
Combine butter and sugar. Add eggs and beat well. Add vanilla, milk and sugar and mix.
Pour boiling water over raisins to plump up - drain well and cool. Add raisins and pecans to cream mixture.
Pour into unbaked pie shell and bake at 450° for 8 minutes; reduce heat to 300° and bake until filling is brown (about 30 minutes).
This recipe was given to me by my aunt, Helen Reekes Hastings (my mother's sister).