Preheat your oven to 375°F (190°C). Roll out your spelt flour and butter mixture into a 10-inch pie crust, ensuring it’s about 1/8 inch thick. Place it in a pie dish and pierce the bottom with a fork to prevent bubbling. Blind-bake the crust for 15 to 20 minutes until it turns lightly golden all over, then set aside to cool slightly.

In a large mixing bowl, whisk together the apple butter, eggs, heavy cream, sugar, and spices until the mixture is entirely smooth. Taste the filling and adjust to your liking.

Once the filling is well mixed, pour it carefully into the pre-baked crust, ensuring even distribution. Bake at 325°F (165°C) for about 40 to 50 minutes.

Let the pie cool at room temperature for about 1 hour, then cover and refrigerate for at least 6 hours.

Slice the Apple Butter Pie and serve chilled or at room temperature. Optionally top each slice with maple whipped cream.