• Preheat the oven to 350ºF (180ºC).
• Grease a 9 x 13-inch baking pan and line with parchment paper, allowing the ends of the paper to hang over two opposite edges of the pan. Set aside.

Make the Crust and Topping: 

• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix on low speed until well blended.
  3 cups all-purpose flour, 1 ½ cups granulated sugar, ½ teaspoon kosher salt
• With the mixer running on low, add the cubed butter a little at a time, beating until the mixture looks dry and crumbly, like wet sand.
  1 ½ cups unsalted butter
• Set aside 1 ½ cups of the mixture for the topping; refrigerate it while the crust is baking.
• Press the remaining mixture evenly into the bottom of the prepared pan.
• Bake for 12-15 minutes, until lightly golden brown.
• Remove from the oven and allow to cool at least 10 minutes before adding the filling.

Prepare the Filling:

• In a large bowl, whisk together the sugar, flour, and salt.
  2 cups granulated sugar, ¾ cup all-purpose flour, pinch of kosher salt
• Add the eggs and sour cream and whisk until smooth.
  4 large eggs, 1 cup full-fat sour cream
• Gently fold in the cherries, mixing with as few strokes as possible.
  1 ½ - 2 pounds fresh cherries
• Pour the filling over the slightly cooled crust.
• Sprinkle the reserved crumb topping evenly on top of the filling
• Bake in the preheated oven for 45-55 minutes, until the top is golden brown and bubbly.
• Remove the bars from the oven and allow to cool for at least an hour before cutting into squares. Alternatively, scoop them out with a spoon while they are warm and serve with vanilla ice cream.