Japanese Fruit Pie

1 (9 inch) unbaked pie shell

2 eggs, beaten

⅓ cup butter, melted

1 cup white sugar

1 teaspoon vanilla extract

1 tablespoon distilled white vinegar

½ cup chopped pecans

½ cup shredded coconut

½ cup raisins

Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl combine eggs, butter or margarine, sugar, vanilla extract, and vinegar. Beat until smooth. Stir in pecans, coconut, and raisins. Pour mixture into pastry shell.

Bake in preheated oven for 40 minutes. Cool before serving.