Pork and Apple Pie with Biscuit Crust

The South’s love of crusted savory pies can most likely be traced back to the dramatic “raised” pies baked by the first English settlers all along the East Coast. Prepared with suet crusts, short pastry, puff pastry, and various batters, those hefty meat and fish pies must have been a sight to behold. Today the only vestiges of the tradition in this country are chicken and beef potpies, lobster and clam pies, and the Southern meat, fowl, and game pies prepared with the same distinctive bisc