Preheat the oven to 350 degrees F.

In a bowl, combine the sugar, flour, cinnamon, nutmeg, and salt. In a large saucepan, melt the butter over medium heat. Add the peaches and cook, stirring gently, for 1 minute. Add the sugar-flour mixture, and cook, stirring constantly, until the mixture thickens and begins to boil. Remove from the heat and stir in the Amaretto. Let cool.

Divide the pie dough in 2, one portion slightly larger then the other. Roll out the larger portion on a lightly floured surface to about 11 inches in diameter. Transfer to an 8-inch cast iron skillet or Dutch oven, fitting the dough up the sides, leaving a slight overhang. Roll out the remaining dough into a large rectangle and cut into 1-inch thick strips.

Pour the peach mixture into the bottom dough. 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. Roll up the overhanging bottom crust over the edges and pinch to seal. Crimp together around the pan. Brush the top with the cream and lightly sprinkle with the sugar. Bake until the crust is golden and the juices are bubbly, about 40 minutes.

Remove from the oven and transfer to a wire rack to cool completely before serving.

Slice and serve with ice cream on top.

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over-mix. Form the dough into a disk, wrap tightly in plastic wrap, and let rest in the refrigerator for at least 30 minutes.