Preheat your oven to 375°F (190°C). Roll out the spelt flour and butter mixture into a circle, then fit it into a 9-inch pie pan. Prick the bottom with a fork to prevent bubbling. Blind bake for 15 minutes, then remove weights and bake for an additional 5-10 minutes until lightly golden and set aside to cool.

In a large mixing bowl, combine 1 cup of apple butter, 3 eggs, 1 cup of cream, ½ cup of sugar, and 1 teaspoon each of cinnamon and nutmeg. Whisk vigorously until smooth and well blended, about 2-3 minutes.

Carefully pour the filling into the blind-baked spelt crust. Smooth the top with a spatula to prevent air bubbles.

Place the filled pie in the oven at 375°F (190°C) and bake for 45-55 minutes. Watch for the edges to set while the center remains slightly wobbly. Tent with foil if the top begins to brown excessively.

Once baked, let the pie cool at room temperature for at least 1 hour. Then refrigerate for at least 6 hours to set properly.

Slice the Apple Butter Pie into wedges and serve with a generous dollop of Maple Whipped Cream.