Preheat oven to 375°F (190°C). In a mixing bowl, combine spelt flour, sugar, and salt. Add cold butter to form coarse crumbs and press into a 9-inch pie pan, poking holes for steam. Blind bake for 15 minutes.

In another bowl, whisk eggs, heavy cream, apple butter, cinnamon, and nutmeg until smooth. Pour into the cooled crust.

Bake at 325°F (163°C) for 40-50 minutes until edges are puffy and center wobbles slightly. Avoid over-baking.

Cool at room temperature for 30 minutes, then refrigerate for at least 6 hours.

Serve garnished with Maple Whipped Cream and optional decorative crust cut-outs.