BEAT eggs, sugar, vanilla and salt in medium bowl until blended. BEAT IN milk. Slowly POUR over apples.
Carefully PLACE pie on rack in center of 400°F oven. BAKE until knife inserted midway between center and edge of pie comes out clean, about 30 minutes.
COOL completely on wire rack. REFRIGERATE, loosely covered, until firm, several hours or overnight.
GARNISH with cranberries or raspberries.
For easier slicing, use a thin-bladed knife. Wipe knife with clean damp towel, or rinse knife under warm water, after each cut.
Refrigerate any leftover pie promptly.
This recipe is an excellent source of protein, folate and choline.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.