Prepare pie crust according to package directions for filled one-crust pie. (Refrigerate
remaining crust for later use.) Heat oven to 325F.

In large bowl, cream sugar and margarine at medium speed until light and fluffy. Add
cinnamon, cloves, vinegar, vanilla and egg yolks; mix until well blended. Stir in pecans and raisins. In small bowl, beat egg whites until stiff peaks form. Fold egg whites into
pecan-raisin mixture. Spoon into pie crust-lined pan. Bake at 325F for 35 to 40 minutes or until top is evenly golden brown and center is set. Cool. Serve with whipped cream, if desired.
8 servings.

Contributor's note: If desired, chopped dates can be substituted for 1/2 cup of the raisins.