Use gelatin correctly for pie fillings
For pie fillings, gelatin is often used to make the cream firmer; so the "running away" of the cream is prevented. Often the gelatin clots, if you want to work it into the filling.
This does not happen if one dissolves the prescripted and squeezed gelatin in a mild saucepan over a mild saucepan, removes the pot from the heat and stirs a few tablespoons of the ready made cake cream under the dissolved gelatin. Then stir the entire contents of the pot in the cake cream, spread on the cake bottom and set cold. So the gelatin can perfectly connect with the cake cream.
