Preheat your oven to 375°F (190°C).

Roll out your spelt pie crust into a 9-inch pie dish, press it gently against the bottom and sides, and poke small holes in the bottom.

Bake the crust for about 15 minutes until lightly golden.

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

Pour the prepared filling into the pre-baked crust, ensuring it doesn’t exceed the edge.

Bake the pie for approximately 40-50 minutes until the filling is set but slightly wobbly in the center.

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

Serve chilled or at room temperature, optionally with Maple Whipped Cream.