Mix peaches, sugar, flour and candies. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it. Seal and flute.
Cover edge with a 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is golden brown and juice begins to bubble through slits in crust, about 40 to 50 minutes.