Preheat your oven to 350°F (175°C). In a mixing bowl, combine spelt flour, unsalted butter, and sugar until it resembles coarse crumbs. Press the mixture into a pie dish.

Blind bake the crust for 15-20 minutes, or until lightly golden. Allow to cool.

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

Pour the filling into the cooled spelt crust and smooth the surface with a spatula.

Bake the pie for 40-45 minutes until the outer edge is set and the center is slightly wobbly.

Cool the pie at room temperature for about 30 minutes before refrigerating.

Refrigerate for at least 6 hours, preferably overnight, to enhance flavors.

Serve with whipped cream or pie crust cut-outs for garnish.