Mini Skillet Cherry Peach Pies

I’d been eyeing these mini cast iron skillets for quite a while. I finally caved and bought them. They’ve been taunting me since then, dying to be used. I tried using them once but being new to cast iron cooking, I had no idea that putting a cold item into the skillet would be a bad idea! Oops. This time I decided to remove any risks and use a sheet of parchment paper to line the skillets. I know this won’t work with every dish but it sure cuts down on the mess and makes easy removal of the pies later.

How cute are these? They’re perfect for a healthy helping of dessert. If you prefer, they can absolutely be sliced into halves or even quarters to share. I promise I won’t tell if you decide to keep them all to yourself. Our little secret.

I cheated and used pre-made pie dough that I had laying around in the fridge. It needed to be used and make quick work of whipping these pies together. But feel free to use your favorite dough recipe.

The sweet cherries combined with peaches begin to break down while cooking, creating a soft summery bite. Dollop with lightly sweetened whipped cream or vanilla ice cream. Mmm mmm.

I’m already dreaming up more possibilities for these mini skillets. PS, you can get them here.

Mini Skillet Cherry Peach Pies

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: Cherries, Peach, Pie
Servings: 4


  • 1 pie dough store bought or homemade
  • 1 C cherries pits and stems removed
  • 2 C peaches sliced
  • 1/3 C granulated sugar
  • 1 Tbsp lemon juice
  • turbinado sugar
  • 1 large egg
  • 2 Tbsp heavy cream
  • 1 Tbsp granulated sugar
  • cinnamon


  • Preheat oven to 350°F. Line mini cast iron pans (or one large pan) with parchment paper. Be sure the paper extends up the sides of your skillets.
  • Bring pie dough to room temperature.
  • Remove pits and stems from cherries, then slice in half.
  • Slice peaches into thing wedges.
  • Toss cherries and peaches in a large bowl with 1/3C sugar and 1 tbsp lemon juice.
  • Trim dough to fit your pan, with enough extra to fold over the fruit. I roughly measured my skillets with my hands, pressed my fingers into the dough as a guide and spaced a few inches out from there.
  • Add trimmed dough to your skillet. Press to fit. Divide fruit between pans. Fold over extra dough.
  • Brush exposed dough with a beaten egg. Sprinkle with turbinado sugar.
  • Bake for 30 minutes. Drizzle 1 tbsp heavy cream over each pie, remaining 1 tbsp sugar and a sprinkling of cinnamon. Return to oven for additional 20-30 minutes or until fruit is tender and crust is lightly golden. Carefully remove from oven. Allow to rest for at least 10 minutes prior to slicing into.


Recipe serves roughly 2-8 depending on how they're sliced.
An original recipe from Baked by Rachel
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