Preheat the oven to 350 degrees F. Coat a 10" x 15" jelly roll pan with cooking spray.
Place the butter, sugar and salt in the bowl of a mixer. Beat until fluffy, 2-3 minutes.
Add the eggs, one at a time, beating after each addition.
With the mixer on low speed, slowly add the flour. Stir in the vanilla and almond extracts.
Spread 2/3 of the dough evenly over the bottom of the pan.
Spread the pie filling over the dough.
Place teaspoon sized dollops of dough all over the surface of the pie filling.
Bake for 35-40 minutes or until golden brown. Cool completely in the pan.
To make the glaze, whisk together the powdered sugar, extracts and milk. Add more milk, 1 teaspoon at a time, if you prefer a thinner glaze.
Drizzle the glaze over the bars. Let the glaze harden, then cut into squares and serve.