Step 1: Prepare the Buttery Crust

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Whisking ensures the ingredients are evenly distributed, especially the salt, which is crucial for flavor.
2. Cut in the Cold Butter: This is the most important step for a flaky crust. Cut the cold butter into small cubes (about 1/2 inch). Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The goal is to break down the butter into smaller pieces while still keeping some larger pieces intact. These larger pieces of butter will create steam during baking, leading to flakiness. Work quickly to keep the butter cold.
3. Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together and forms a shaggy ball. Be careful not to overmix, as this will develop the gluten and make the crust tough. You want the dough to be moist enough to hold together but not sticky.
4. Divide and Chill the Dough: Divide the dough in half. Form each half into a disc, about 1 inch thick. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Chilling the dough is crucial. It allows the gluten to relax, making the dough easier to roll out, and it firms up the butter, which will prevent the crust from shrinking during baking.

Step 2: Assemble the Cherry Pie Bars

1. Preheat Oven and Prepare Baking Pan: Preheat your oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang on the sides for easy removal of the bars later. Parchment paper makes cleanup a breeze and ensures the bars don’t stick to the pan.
2. Roll Out the Bottom Crust: Remove one disc of chilled dough from the refrigerator. On a lightly floured surface, roll out the dough into a rectangle large enough to fit the bottom of your baking pan. Aim for about 1/8 inch thickness. Use a rolling pin and work from the center outwards, rotating the dough as you roll to ensure even thickness.
3. Transfer to Baking Pan: Carefully transfer the rolled-out dough to the prepared baking pan. Gently press the dough into the bottom and up the sides of the pan, creating a slight edge. If the dough tears, simply patch it together with your fingers.
4. Prepare the Cherry Filling: In a medium bowl, combine the canned cherry pie filling, almond extract, and lemon juice. Stir gently to combine. Taste and adjust sweetness or lemon juice if needed, although canned filling is usually perfectly balanced.
5. Pour in Cherry Filling: Pour the cherry filling evenly over the bottom crust in the baking pan. Spread it out to ensure it reaches all corners.

Step 3: Create the Top Crust (or Streusel)

• Option 1: Top Crust: Remove the second disc of chilled dough from the refrigerator. Roll it out just like you did the bottom crust, into a rectangle large enough to cover the baking pan. Carefully place the top crust over the cherry filling. Trim any excess dough from the edges and crimp the edges to seal the top and bottom crusts together. Cut vents in the top crust using a knife or fork to allow steam to escape during baking. This prevents the crust from puffing up too much and cracking.
• Option 2: Streusel Topping: If using streusel, in a separate bowl, combine your streusel ingredients (e.g., 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup cold butter, cubed). Use your fingertips or a pastry blender to crumble the butter into the flour and sugar until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the cherry filling.

Step 4: Bake to Golden Perfection

1. Bake: Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the cherry filling is bubbly. The baking time may vary depending on your oven, so keep an eye on the bars. The crust should be nicely browned, and the filling should be visibly bubbling around the edges.
2. Cool Completely: Remove the baking pan from the oven and let the Cherry Pie Bars cool completely in the pan on a wire rack before cutting. This is crucial! If you try to cut them while they are still warm, the filling will be too soft, and the bars will fall apart. Cooling allows the filling to set and the crust to firm up, making for clean cuts and perfect bar texture. Cooling can take at least 2-3 hours, or even overnight.

Step 5: Cut and Serve

1. Cut into Bars: Once completely cooled, cut the Cherry Pie Bars into squares or rectangles. Use a sharp knife and cut cleanly through the crust and filling. For neat cuts, you can wipe the knife clean between each cut.
2. Serve and Enjoy: Serve the Cherry Pie Bars at room temperature or slightly chilled. They are delicious on their own or with your favorite toppings.