Put first can of peaches in a colander in the sink to drain while you mix the dry ingredients together in a bowl. Add peaches and put the second can in the colander. Leave some juice, you don't have to worry about making either can perfectly dry. Mix with a spoon and put into bottom crust. Put butter slices around the top. Top with the remaining crust and crimp sides to seal. Cut a few slices in the center to vent. Cover edges with a pie crust protector or strips of foil. Bake at 425 degrees 20 minutes then remove edge protection and bake another 15 to 20 minutes until golden. You might have some bubble through the slits, but that is okay.