|Source: King Arthur Flour Blog|
Wrapped in foil, not clingwrap. It's all about reheating. Wut? I'm talking about...
Humble Pie, ladies and gents, can be a wonderful thing. Yes, it's essentially leftovers wrapped in dough. The term is derived from the French word for scraps, "nomble," which suffered Misheard Lyrics Syndrome and became " 'omble," which got prettied up to be "humble." Hard "h."
Traditionally, Humble Pie is a savory, meaty pie. Give the beef, lamb, or duck versions a try. They can be really good depending on who's in the kitchen and what veggies and fruit are thrown into the mix. Word to the wise, don't ask what cuts of meat are in the pie. It's usually made from the viscera. I know, anything involving the word "viscera" brings to mind that scene from Braveheart. ~crosses legs~ Focus on the awesome aroma of the pie.
My favorite is the Humble Fruit Pie. I'll bust out a flaky crust (store-bought, 'cause I'm lazy) and fill that sucker with fruit that might be a bit damaged, bruised, mutated, or nearing its end-date (food that embodies your emo is awesome, right?) Emo fruit is often available at a discount at your local farmer's market if you ask the vendor if he has baking fruit. They don't tend to put the less-than-pretties on display, but they do tend to bring 'em. A sale is a sale. What's the difference between Humble Fruit Pie and Regular Fruit Pie? No idea. Possibly the tears you shed while exulting in its glory?
Want to try your hand at Humble Pie? Here's King Arthur's Flour recipe: http://www.kingarthurflour.com/recipes/humble-pie-recipe, see if your pie comes out as pretty as their picture.