Preheat your oven to 375°F. In a mixing bowl, combine spelt flour and cold, cubed unsalted butter until resembling coarse crumbs. Gradually add ice water until the dough comes together. Roll out the dough and place it in a pie pan, then blind bake for 15–20 minutes until lightly golden. Remove and cool.

In a large mixing bowl, whisk together the apple butter, eggs, heavy cream, sugar, cinnamon, nutmeg, and salt until smooth and consistent. Enjoy the aroma of fall as the spices meld.

Once your pie crust has cooled, pour the filling into the crust, ensuring it fills to the brim, creating a rounded top.

Place the filled pie in the oven and lower the temperature to 325°F. Bake for 40–50 minutes until edges set but center has a slight wobble.

After baking, cool the pie at room temperature for about 1 hour, then refrigerate for at least 6 hours or overnight.

Slice and serve topped with Maple Whipped Cream for added sweetness. Enjoy!