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Directions
Line a cookie sheet or 9x13" pan with tin foil and spray lightly with non-stick spray. Preheat oven to 350° F. In a large bowl, cut butter into icing sugar and flour with a pastry cutter or your hands until pea-sized lumps of butter remain. When you grab a handful and squeeze, you want it to hold together. If it falls apart right away, you need a little more butter. If it's too sticky, a little more flour. Dump flour mixture into pan and press down evenly to form a crust. Bake for 10 min. Meanwhile, prepare your filling in the same bowl. Melt butter in the microwave. Whisk in brown sugar. Whisk in eggs, vinegar and vanilla. Stir in raisins if you want them. Spread over crust and bake another 20 to 25 min until filling is set or almost set. You don't want it too jiggly. Cool to room temperature before slicing. Refrigerate for an hour or so and it will come out of pan easier.
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