Japanese Fruit Pie

2 sticks butter
4 eggs
2 cups sugar
1 cup chopped pecans
1 cup coconut, flaked
1 cup golden raisins
1 tsp vinegar
2 tsp. vanilla
1 can ( 8 oz. ) crushed pineapple well drained
1 unbaked pie shell

Preheat oven to 350F. Melt butter and add eggs and sugar. Mix well. Fold in balance of ingredients. Pour into unbaked pie shells and bake for 50 minutes. Yield 2 pies:
Tips: pies freeze well. Halve the recipe to make one pie. Serve pie at room temperature or slightly heated in the microwave. Garnish with a dollop of whipped cream.