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1
Preheat the oven to 350 degrees F.
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2
In a bowl, combine the sugar, flour, cinnamon, nutmeg, and salt.
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3
In a large saucepan, melt the butter over medium heat.
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4
Add the peaches and cook, stirring gently, for 1 minute.
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5
Add the sugar-flour mixture, and cook, stirring constantly, until the mixture thickens and begins to boil.
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6
Remove from the heat and stir in the Amaretto.
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7
Let cool.
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8
Divide the pie dough in 2, one portion slightly larger then the other.
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9
Roll out the larger portion on a lightly floured surface to about 11 inches in diameter.
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10
Transfer to an 8-inch cast iron skillet or Dutch oven, fitting the dough up the sides, leaving a slight overhang.
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11
Roll out the remaining dough into a large rectangle and cut into 1-inch thick strips.
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12
Pour the peach mixture into the bottom dough.
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13
Working one strip at a time, create a lattice top crust by laying the strips across the top in 1 direction, then turn and lay across in the other, interweaving the strips, if desired.
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14
Roll up the overhanging bottom crust over the edges and pinch to seal.
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15
Crimp together around the pan.
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16
Brush the top with the cream and lightly sprinkle with the sugar.
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17
Bake until the crust is golden and the juices are bubbly, about 40 minutes.
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18
Remove from the oven and transfer to a wire rack to cool completely before serving.
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19
Slice and serve with ice cream on top.
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20
Sift the flour, sugar, and salt into a large bowl.
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21
Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
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22
Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
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23
Add more water as needed to make a smooth dough, being careful not to over-mix.
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24
Form the dough into a disk, wrap tightly in plastic wrap, and let rest in the refrigerator for at least 30 minutes.
