Question: If I add ClearJel to the filling for fruit pie that I'm cooking down on the stove, can I let that filling cool off completely before adding to the crust to cook later that day? Will cooking, chilling, then cooking again diminish the capacity of the starch to thicken the filling?
Also, I'd love a follow-up post on using the "cook type" ClearJel. Can it be substituted for instant ClearJel in pie recipes?

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