Mix all pie crust ingredients and roll crust about 1 1/2 inches larger than inverted
10-inch pie plate. Ease dough in pie plate, being careful not to stretch dough.
Trim 1/2-inch beyond edge of plate to make double thickness around rim and flute
with fingers or fork.
Bake for 10 to 15 minutes and let cool.
Bake pie crust and let cool.
Mix sugar, gelatin and cornstarch. Add water and mix well. Cook until thick.
Put sliced peaches in pie crust and pour glaze over.