Preheat your oven to 375°F (190°C) and prepare your spelt flour crust, rolling it out until it’s about 1/8-inch thick. Transfer it into a 9-inch pie pan, press it into the edges, prick the bottom, and blind-bake for 15 minutes.

In a mixing bowl, combine 1 cup of apple butter, 3 large eggs, and 1 cup of heavy cream. Whisk until smooth and creamy, adding a dash of cinnamon, a pinch of nutmeg, and 1/4 teaspoon of salt.

Pour the filling into the pre-baked spelt crust, ensuring an even distribution and a smooth surface.

Bake in the preheated oven for 40-45 minutes until the edges set and the center remains slightly wobbly.

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

Serve chilled or at room temperature, optionally topped with maple whipped cream.