In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough forms. Chill for at least 1 hour.

In another bowl, whisk together the apple butter, eggs, brown sugar, evaporated milk, spices, vanilla, and salt until smooth and well combined.

Preheat your oven to 375°F (190°C). Roll out the dough and place it into a pie pan. Blind bake for 15 minutes using pie weights, then remove the weights and bake for an additional 5 minutes until lightly golden.

Pour the prepared apple butter mixture into the blind-baked crust. Bake for 40-45 minutes, or until the filling is set and slightly puffed.

Allow the pie to cool on a wire rack. Once cooled, refrigerate for at least 2 hours or overnight to enhance flavors.

In a mixing bowl, whip the cold heavy cream with powdered sugar, cinnamon, and vanilla until soft peaks form.

Slice the chilled pie and top each slice generously with cinnamon whipped cream. For a final touch, dust with extra cinnamon or nutmeg if desired.