Preheat your oven to 375°F (190°C). Combine spelt flour and cold butter until crumbly; add ice water until dough holds together. Fit into pie dish and blind bake for 15–20 minutes until lightly golden. Cool completely.

Whisk together apple butter, eggs, heavy cream, sugar, cinnamon, nutmeg, and salt until smooth. Set aside.

Reduce oven temperature to 350°F (175°C). Pour the filling into the cooled crust. Bake for 45–55 minutes until edges are puffed and the center is slightly wobbly.

Let the pie cool at room temperature for 1 hour, then refrigerate for at least 6 hours or overnight.

Slice and serve with maple whipped cream and optional baked pie crust cut-outs.