Mini Skillet Cherry Peach Pies
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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
Ingredients
- 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
Instructions
- 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.
Notes
These are adorable! Love them in a skillet. I pit my cherries with a paper clip so I definitely need to get my hands on a pitter!
I was just telling my husband yesterday that I want to get a cast iron skillet! These are so cute, and I love the peach/cherry combo!
These are beautiful! Wow! A great way to use mini cast iron skillets! I really need to get one of those cherry pitters!
I bought a random little mini-cast iron skillet looking thing in Napa a couple months ago for like $2 from a thrift store. I figured I’d use it as a prop, but now I actually want to bake in it! These are so perfectly cute & rustic looking :)
these look great! i have the mini cast iron skillets + love ’em – they’re great for mini omelets, quiches, frittatas, pies, etc. love your pretty little galette!
These look so good!
mini pies… totally adorable!!! I love little pans like that. I have jsut started to get some cast iron peices. I love it but it tends to make me nervous. So worried baout wrecking the seasoning.
I’ll take one! Love that these are cute and sharable…or not sharable ;)
This looks so good, Rachel! And I cheat all the time…I’m afraid to make pie dough.
If you google wikihow to season an iron skillet it will show you how to season your new skillet. However, using parchment paper is very clever. Good job.
They are so cute! Great fruity combination too, they sound delicious.
These pies look so adorable.
wow, this looks so good! yay for finally getting the cast iron skillets :) i really need a cherry pitter..i just told jason that it’s a “blogger” thing ;)
What a great idea to use the parchment! I love cooking in castiron but have never made anything like this because of the “cold factor”. What delicious little pies!
These mini pies are darling. Totally worth the splurge for the skillets. You’re pictures are making my mouth water.
I just posted yesterday about 2 vintage cast iron pieces I scored thrifting and this is the perfect recipe – and I adore cherries!
I love cherries and peaches together! These look perfect!
These little pies are beautiful! I love the peach cherry combo & your photos are awesome!
The other day I went to the Lodge store to buy a new pan but didn’t see these mini skillets. Will have to go back and look more carefully and get a couple.
They are so cute and the pies sound delicious!