In bowl, crush 1 cup (250 mL) of the fruit with potato masher; set aside.  In heavy saucepan, combine sugar and cornstarch; gradually stir in water and crushed fruit.  Cook, stirring, over medium heat until just beginning to boil.  Reduce heat to low; simmer, stirring for 3 to 5 minutes or until thickened.  Remove from heat; stir in lemon juice.  Chill until just warm.  Stir in remaining fruit.  Spoon into pie shell.  Chill for 2 to 3 hours or until set.  Whip cream with maple syrup; spoon over fruit.