Combine sugar, flour, salt, cinnamon, and lemon rind in mixing bowl. Toss to coat pears.
Arrange pears in layers in a 9 inch pastry lined pan. Dot with butter. Sprinkle with lemon juice. Roll out remaining dough; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge.
Bake at 450 degrees F for 10 minutes. Reduce temperature to 350 degrees F and bake for an additional 35 to 40 minutes.