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
Mini Skillet Cherry Peach Pies - https://www.bakedbyrachel.com/skillet-cherry-peach-pies/