1/2 cup butter, softened
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 egg
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
Sift together the butter, flour, brown sugar, baking powder, salt, and baking soda; set aside.
In a medium saucepan, bring butter and cream cheese to a boil over medium heat; remove from heat. Stir in the egg and pecans.
Return mixture to a simmer, stirring just to a simmer. Whisk in the vinegar and sugar. Continue to simmer over medium heat 1 minute.
Remove from heat and stir in the lemon juice. Pour mixture into pastry-lined pie pan. Cover with tin foil. Place pan on a cutting board. Place a large spoon of pecans on top of filling.
Bake in preheated oven for 45 to 50 minutes, or until toothpick inserted in center comes out clean.