Start by making the spelt pie crust. In a mixing bowl, blend the spelt flour and cold, cubed unsalted butter until crumbly. Add ice water gradually, mixing until the dough holds together.

Shape it into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Once chilled, roll out the dough on a floured surface to fit your pie pan.

Preheat your oven to 375°F (190°C). Using a fork, prick the bottom of the rolled-out crust to prevent bubbling. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.

Remove the weights halfway through, until the edges are lightly golden. Allow the crust to cool slightly before adding the filling.

In a large bowl, whisk together the apple butter, room temperature eggs, heavy cream, brown sugar, cinnamon, and nutmeg until well combined and smooth.

Pour the filling into the cooled, blind-baked crust, spreading it evenly. Bake at 325°F (163°C) for 40-50 minutes, until the edges are set.

Once baked, remove the pie from the oven and let it cool at room temperature for about an hour. Then refrigerate for at least 6 hours.

When ready to serve, slice the pie into wedges and top with Maple Whipped Cream if desired.