Preheat your oven to 375°F (190°C). In a large mixing bowl, combine spelt flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Press this dough into a 9-inch pie dish and prick the bottom with a fork. Blind bake in the preheated oven for 15 minutes, until lightly golden.

In a medium bowl, whisk together the apple butter, eggs, heavy cream, cinnamon, and nutmeg until smooth and well combined. Set aside.

Pour the apple butter filling into the pre-baked spelt crust. Bake at 325°F (163°C) for 40-45 minutes.

Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes. Cover loosely with plastic wrap and refrigerate for a minimum of 6 hours.

Before serving, garnish with decorative pie crust cut-outs. Slice into wedges and add a dollop of maple whipped cream or a sprinkle of cinnamon.