In the iron skillet, toss the peaches, arrowroot, sugar, lemon juice, butter, and cinnamon. Simmer on medium until thickened. Spoon into baked bottom crust and top with remaining crust. Be sure there are some slits in crust. Sprinkle with some coconut sugar. Bake until the fruit juices are bubbling and the top is golden brown, about 40 minutes