I will be watching if you decide to use the maple syrup or agave in any of the Reinhart doughs. I went to our local Green Store today and they had agave. It was 4.50 for a small container, so I passed, but really thought about purchasing it, to find out how it tasted in the finished crust.
Best of luck to you if you try the maple syrup or agave in the Reinhart doughs. I think you would like the Reinhart doughs. Steve and I both want to do more experiments on them.
Norma, yep, I think when I do the Reinhart I am going to do maple syrup. Check my updated agave discussion, I did post pics of a pie I did today and my comments on it. Let me just say that I think maple syrup in dough taste better than agave. Agave is okay but maple syrup is better. I have yet to do honey but the Reinhart will be maple syrup.
Too bad the agave was so much for a small container. Mine was 2 bucks for a decent sized one but that was at TJ Max a discount clothing store which carries some kitchen supplies and wares. This is why it was so cheap. I would have have bought it otherwise. The smell of this agave reminds me of a watered down smell of terriyaki sauce. I smell a similarity but it's not as strong. I know, I know it's not even close to being the same stuff but it has that vibe but weaker when it comes to smell but not taste of course.
So I say if you can find agave cheap like I did buy it and experiment but it's not worth the full price. Funny how in Puerto Vallarta Mexico I saw the agave plant and I never thought I'd ever use the stuff. I mean I don't drink alcohol so I don't drink tequila so I thought there would be no use of the agave for me but little did I know a few years later I'd make pizza with it.