Elliott and Madeline, my two youngest children, call this old-fashioned cobbler “pig pie,” as I always cut the biscuit dough with a pig-shaped cookie cutter. In North Carolina, if we’re lucky, this is our dessert on the Fourth of July, for the first blackberries and peaches are just showing up in the farmers’ market. It’s a recipe only for the summer; though you can vary the given proportions, only fresh fruit—not canned or frozen—will make a successful pie
