A 17th century English dish, in which the heart, liver, kidney and other innards of a deer were combined with apples, currants, sugar and spices and baked as a pie. The servants ate this inexpensive but filling repast while the gentry dined on the venison. The name comes from the old-English word numble, meaning a deer's innards. "A numble pie" became "an umble pie," which eventually worked its way to "a humble pie."
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.