As Medieval as Apple Pie
Apples have been regarded as a good way to end a meal since at least Greek times and mention of Apple Pies dates back to medieval times, though the first actual 'recipe' isn't found in written material until the 14th century ...
Take gode Applys and gode Spycis and Figys and Reysons and Perys and wan they are well ybrayed coloured with Safron wel and yt in a cofyn (pie crust) and yt forth to bake wel.
Note that no additional sweeteners - Honey or, indeed, Sugar (expensively imported) are mentioned.
What, exactly, are Herbs?
In medieval usage, Herbs include any green plant, roots, what we would call vegetables and herbs today, there is rarely, if ever, any mention of 'vegetables.'
So, for example, the following 13th century recipe for a 'Herbed Salad' -
'Take Parsley, Sage, Garlic, Chives, Onions, Leeks, Borage, Mint, Scallion, Fennel and Nasturtium, Rue, Rosemary and Purslane, rinse and wash clean. Chop them small and mingle (toss) them well with raw (Olive) oil, then lay on Vinegar and Salt and serve.'
Some unusualities ... only Fava or Broad Beans were available ... 'Common' or 'String' Beans come from the New World. Red (tasty) or Yellow (stringy) Carrots - Orange Carrots don't appear until the 17th century. White Watermelons, not Red.
Spiced rotten Meat
Claims that the heavy use of spices was to disguise the taste of rotten (cooked) meat simply don't stand to even cursory consideration ... sure, the fashion was for heavily spiced foods, but, while spices might disguise the taste of rotten meat, they won't prevent you from dying of food poisoning if you eat it!
Another 'everyone knows' factoid.
(Though, of course, fermented meats are different ... like Icelandic Hakarl ... or, more commonly, salamis and the like ... as are smoked or dried meats which might, sometimes, be rubbed with herbs or spices)