1 pie crust, baked
1 (29 oz.) can Bartlett pears
1/3 c. sugar
1 tbsp. cornstarch
1/2 c. water
2 tbsp. lemon juice
1/4 tsp. grated lemon rind
4 maraschino cherries, halved
1 kiwi fruit, peeled, thinly sliced, halved

Drain pears; strain and reserve 1/2 cup of liquid. In a saucepan, stir together sugar and cornstarch; combine pear liquid and water and gradually add to sugar mixture. Stirring constantly, bring to a boil over medium heat. Boil 1 minute; remove from heat. Add lemon rind and lemon juice and blend well; cool. Cover bottom of crust with cooled glaze; arrange pear halves and garnish with cherry halves and kiwi fruit. Pour on remaining glaze and refrigerate for 6 hours. Serve 8.