Mix crust ingredients until combined and resembles cornmeal. Press into a 10-inch pie pan. Bake at 325 degrees for 20 minutes. Let cool.
For syrup: Combine water, cornstarch and sugar. Stirring constantly, boil until mixture turns white. Then add dry peach gelatin. Stir until dissolved. Let syrup cool.
Add sliced peaches to cooled syrup and pour into cooled pie crust. Let chill for 4 or 5 hours in refrigerator. Serve with whipped cream or ice cream.