Spread butter in a 9" glass pie plate; arrange apple slices and nuts over butter. Bake at 425 degrees until apples begin to soften and walnuts are lightly toasted, about 5 minutes. Beat together eggs, milk, flour, sugar, vanilla, cinnamon and salt in a large bowl with an electric mixer on medium speed. Stir in cranberries. Remove pie plate from oven; spray inside edges with non-stick vegetable spray. Pour batter over apples and walnuts; sprinkle with brown sugar. Bake, uncovered, at 425 degrees until center is set and edges are puffed and golden, about 25 minutes. Cut into wedges and serve immediately with maple syrup.
Tip: Keep a vintage-style shaker filled with powdered sugar on the breakfast table…oh-so handy for sprinkling on pancakes, waffles and French toast.
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