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In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Stir to evenly mix.
Bring the mixture to a boil over medium heat. Cook, stirring constantly, for about two minutes, until the filling has thickened.
Remove the saucepan from heat. Stir in the food coloring if you'd like a brighter filling. Editor's Tip: A 21-ounce can of commercial pie filling is equal to 2 cups, a helpful conversion if you want to use this fresh cherry pie filling in recipes.