Ingredients
Crust:
2 cups flour
2 tbsp sugar
1cup unsalted butter
Filling:
3 eggs
2 1/4 c dark brown sugar
3/4 c unsalted butter melted
1 tbsp white or cider vinegar
1 1/2 tsp pure vanilla extract
1 1/2 c epraisins
1/2 c toasted copped pecans
Preparation
Preheat oven 350 degrees. Lightly grease & line 9x13 pan with parchment paper Put crust ingred in food processor and pulse until fine meal. About 30 sec. Put in baking pan and pat down evenly. Bake for 20-25 min. Until edges are slightly brown Cool until cool to touch. Press any gaps in crust edges..
Whisk eggs, sugar, butter, sugar, vinegar & vanilla in bowl, until smooth. Add raisins & nuts. Pour over crust evenly. Bake 30-35 min. Cool completely. Cut & Store in airtight container for up to 5 days, or freeze.
