In a mixing bowl, combine cold spelt flour and salt, then cut in cold butter until the mixture resembles coarse crumbs.

Gradually add ice water, mixing until just combined. Shape the dough into a disk, cover with plastic wrap, and refrigerate while you preheat the oven to 375°F (190°C).

Once chilled, roll out the dough and fit it into a 9-inch pie pan.

Line your rolled-out crust with parchment paper, filling it with pie weights or dried beans.

Bake in the preheated oven for 15-20 minutes or until the edges are golden.

Remove the weights and parchment, then return the crust to the oven for an additional 5 minutes until fully cooked and lightly browned.

Let it cool while you prepare the filling for the Apple Butter Pie.

In a large mixing bowl, whisk together room-temperature eggs, apple butter, heavy cream, sugar, cinnamon, nutmeg, and salt until smooth and homogenous.

The mixture should be creamy and well-blended, with a delightful aroma of fall spices.

Carefully pour the apple butter filling into the pre-baked spelt crust.

Place the pie on a baking sheet to catch any drips and bake in the oven at 325°F (160°C) for 40-50 minutes.

Look for the edges to puff up while the center remains slightly wobbly.

Once baked, remove the pie from the oven and let it cool on a wire rack for at least 1 hour.

For best results, refrigerate the pie for at least 6 hours or overnight, allowing the flavors to meld.

After chilling, slice the Apple Butter Pie into generous portions.

It can be served cold or at room temperature, with optional maple whipped cream on top.