Preheat your oven to 350°F (175°C). In a mixing bowl, combine spelt flour, sugar, and salt. Cut in the butter until crumbly, then add cold water a tablespoon at a time until the dough holds together. Press the dough into a pie dish, pierce the bottom with a fork, and blind bake for about 15 minutes until it’s lightly golden. Let it cool completely.

In a large bowl, whisk together the apple butter, eggs, heavy cream, cinnamon, and nutmeg until the mixture is smooth and creamy. Ensure all ingredients are well combined.

Once your crust has cooled, pour the apple butter filling into the prepared spelt crust. Lower the oven temperature to 325°F (160°C) and bake for 40 to 45 minutes.

After pulling the pie from the oven, let it cool on a wire rack at room temperature for about 30 minutes. Then, refrigerate it for at least 6 hours, or overnight if possible.

Before serving, slice the chilled pie, and add a dollop of Maple Whipped Cream on each slice if desired.