From the kitchen of Angelina Amalfi--


1 8-inch unbaked pie shell
2 eggs, separated
1 cup sugar
1 tsp cinnamon
1 tsp. cloves
1/2 c. pecan halves
1/2 c. seedless raisins
1 T. melted butter
1 T. white vinegar
1 T. brandy (optional)
1/2 pint cream, whipped

Beat egg yolks well and set aside. Sift sugar, cinnamon and cloves together. Add sugar mixture gradually to egg yolks. Add pecans, raisins (which have been plumped by placing in boiling water, then drained thoroughly), and melted butter. Add vinegar and brandy.
Put a pinch of salt in the egg whites and beat them until stiff. Fold eggs gently into pie mixture. Pour into pie shell and bake 450 degrees for 10 minutes only, then reduce heat to 350 degrees and bake another 20-15 minutes until the crust and top are nicely browned. Top with whipped cream or Cool Whip when ready to serve.