Preheat your oven to 350°F (175°C). In a mixing bowl, combine spelt flour, sugar, and salt, then cut in cold butter until the mixture resembles coarse crumbs.

Press the dough into a 9-inch pie pan and blind bake for 15–20 minutes until lightly golden.

In a large bowl, whisk together apple butter, eggs, heavy cream, cinnamon, and nutmeg until smooth.

Once the crust is slightly cooled, pour the filling into it.

Preheat the oven to 325°F (163°C) and bake for 40–45 minutes.

Cool the pie at room temperature for about an hour, then refrigerate for at least 6 hours.

Serve chilled with a dollop of maple whipped cream.