Preheat the oven to 350°F and prepare a 9×13-inch metal baking pan by greasing and lining it with parchment paper.

Combine all the shortbread crust ingredients in a large food processor. Pulse until the mixture resembles wet sand (about 30 seconds).

Pour the crust into the prepared pan, press it down evenly (a glass works well for this), and use a fork to poke holes. Bake for 15 minutes.

Pour the cherry filling into the pan.

Use store-bought pie sheets; cut strips of varying thickness to fit length and width-wise across the pan.

Create a basket weave pattern on top of the cherry pie filling.

Bake for 30 minutes or until the pie crust turns golden brown.

Allow it to chill for at least 20 minutes before cutting. Serve each slice with a generous scoop of vanilla ice cream, and savor the deliciousness!