Peel the 5 peaches and set aside. Here is a Gr8 video from King Arthur Flour showing how to easily peel your peaches, without a knife!
In a medium saucepan over medium heat mix the 1 cup of crushed peaches, water, sugar and corn starch.
Stir and cook until the glaze is no longer cloudy and the mixture has thickened to a glaze consistency, about 7-10 minutes.
Add the nutmeg and butter. Stir until the butter is melted.
Remove from heat and add the vanilla and lemon juice.
Cut the whole peaches into ¼-inch thick slices.
Lay a layer of slices in the cooled pie crust then spoon about ⅓ of the glaze over the peaches.
Add another layer of peach slices and spoon another ⅓ of the glaze over.
Then add the final layer and spoon the remaining glaze, filling in crevices and smoothing the top.
Refrigerate for at least 4 hours.
When ready to serve, crush the remaining ounce of amaretti cookies into coarse crumbs and sprinkle over the top.
Serve with whipped cream or ice cream.