Prepare a two-crust pie pastry according to package directions ( or use own recipe). Place one half of dough across the bottom and over the sides of a 9-inch pie plate.
Layer 6 cups sliced peaches into the crust covered pie plate. Set aside.
In a saucepan, heat 1/8 cup honey, 1/4 cup butter, and 1/4 cup maple syrup until just melted and smooth. Stir in 1/2 teaspoon arrowroot powder, stirring until thickened.
Add to the honey mixture 1/3 cup amaretto liqueur, 3 tablespoon flour, 3 tablespoon lemon juice, and 1/2 teaspoon nutmeg. Pour over the peaches.
With the remaining pie crust dough, cover the peaches. Seal the edges and cut small vent holes in the top crust.
Bake at 350*F for 60 minutes, or until the pie is golden brown and bubbling.