Preheat your oven to 375°F (190°C). In a bowl, combine spelt flour and butter until it resembles coarse crumbs. Stir in sugar and gradually add ice water until dough holds together. Roll out and fit into pie plate, prick bottom, and blind bake for 15 minutes.

In another bowl, whisk together apple butter, eggs, heavy cream, sugar, cinnamon, and nutmeg until smooth. Ensure no lumps for a silky custard texture.

Pour the apple butter filling into the pre-baked crust, spreading evenly. Bake at 325°F (160°C) for 40-45 minutes until the center is slightly wobbly.

Allow the pie to cool on a wire rack for at least one hour. Once room temperature, refrigerate for a minimum of 6 hours or overnight.