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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 it's way to a humble pie.