• Preheat oven to 350 ℉ degrees.

Pastry Crust

• Cut your softened butter into chunks and add them to the flour. Use a pastry cutter or two forks to break the butter down into the flour until it creates a coarse, crumbly mixture.
  
• Add the water. Mix the dough together. Divide into two portions to create two pastry crusts.
• Roll each crust out on parchment paper, about 10-12 inches long and about 4 inches wide. Place each parchment paper on a baking sheet.

Almond Paste Top

• In a saucepan, bring to boil over low heat the water and butter. Add flour when the water comes to a boil. Turn off the heat and continue to stir until the batter leaves the sides of the pan.
  
• Add the eggs, one egg at a time and then add the almond extract.
• Scoop a heaping tablespoon of the almond paste onto each of the crusts. Use on offset spatula to spread the paste to the edges.
  

Cherry Layer

• Scoop about 1/2 the can of cherry pie filling onto each pastry. Spread the filling over the top leaving about 1 inch around the edges with the cherries. (as seen in photo)
  
• Bake for 40-45 minutes until the edges are lightly browned.

Icing and Almonds

• Combine the powdered sugar, almond extract, and milk together to create the icing.
• Once the pastry has cooled at least 15 minutes, drizzle the icing over the pastries with a fork.
  
• Sprinkle with some sliced almonds.