Preheat your oven to 375°F (190°C). In a mixing bowl, combine spelt flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough holds together.

Shape into a disc, wrap in plastic, and chill for 30 minutes. Roll out the dough and fit it into a 9-inch pie pan. Blind bake the crust for 15 minutes or until lightly golden.

In a large mixing bowl, whisk together apple butter, eggs, heavy cream, sugar, cinnamon, nutmeg, and salt until smooth and combined. Pour the filling into the pre-baked crust.

Bake at 350°F (175°C) for 45 to 50 minutes. The edges should puff slightly while the center remains slightly wobbly when shaken gently.

Let it cool on a wire rack for 1 hour, then refrigerate for at least 6 hours or overnight.

Garnish with decorative cut-outs of the leftover crust brushed with egg wash and sprinkled with sugar. Slice and serve with maple whipped cream.