Two of summer's favorite fruits come together in this almond-scented pie.
To make crust: Preheat oven to 375 degrees F. Coat a 9-inch pie plate with cooking spray. Melt butter in a small saucepan over low heat. Cook swirling the pan, until the butter is a light, nutty brown, about 30 seconds. Measure oil into a small glass measuring cup; stir in butter.
Combine flour, 1 tablespoon sugar and salt in a food processor and process briefly to mix. With the motor running, slowly add the butter and oil. Scrape down the bowl with a spatula to be sure all the flour is incorporated. With the motor running, add 2 tablespoons Amaretto; scrape the bowl, then add water 1 tablespoon at a time. The dough should not feel dry or crumbly; it should easily hold together when pressed. Remove dough from bowl and press into a flattened disk.
Place two 16-inch lengths of plastic wrap overlapping by 2 inches on the work surface. Set the dough in the center and cover with two more overlapping sheets of plastic wrap. Roll out a circle about 13 inches in diameter. Remove the top sheets and invert the dough into the prepared pie plate, fitting it into the plate without stretching. Remove the remaining wrap. Trim the edges leaving a 3/4-inch overhang; use the trimmings to patch any holes in the dough. Fold the edges under and crimp. Cover the crust loosely with plastic wrap and refrigerate for 15 minutes.
Line the pastry shell with a piece of aluminum foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and foil or paper and bake for 8 to 10 minutes more, or until the crust is golden. Cool the pie crust on a rack while you make the filling. Increase oven temperature to 450 degrees F.
To make filling: Combine cherries, 1/2 cup sugar and 2 tablespoons lemon juice in a saucepan. Heat over low heat, stirring occasionally, until the sugar dissolves. Simmer the cherries until very tender, 7 to 10 minutes. Whisk together 2 tablespoons Amaretto and cornstarch in a small bowl and add to the cherries. Increase heat to medium and cook, stirring constantly, until thick and glossy, about 1 minute. Remove from the heat and stir in lemon zest. Let cool to room temperature, about 1 hour.
Meanwhile, bring a large pot of water to a boil. Immerse peaches for 30 seconds; remove with a slotted spoon. Let cool briefly, then slip off the peach skins. Pit and slice the peaches into wedges. Combine with the remaining 2 tablespoons sugar and 3 tablespoons lemon juice. Transfer to a rimmed baking sheet that is just large enough to hold the peaches in a single layer. Roast the peaches in the upper third of the 450 degrees F oven, stirring often, until they are tender and caramelized, about 20 minutes. Let cool for about 15 minutes. Spoon the cooled cherry filling into the crust and spread into an even layer. Arrange the roasted peaches on top. Let sit for 30 minutes.
1 fruit, 3 other carbohydrate, 2 fat