Aldi Apple Pie Recipe: Crispy Lattice Crust With Spiced Filling

This Aldi apple pie recipe delivers a crispy lattice crust and perfectly spiced filling without breaking the bank. 🍏 The secret lies in using Aldi’s affordable pre-made crust (or homemade dough) paired with seasonal apples and warm cinnamon notes.

I’ve perfected this version to balance buttery flakiness with tender, caramelized fruit—just like grandma’s, but with budget-friendly ingredients.

The filling combines tart apples, brown sugar, and a pinch of nutmeg for depth, while the lattice crust adds rustic charm and extra crunch. Baking at 375°F ensures a golden, flaky top that stays crisp even when sliced.

Aldi’s store-brand spices and apples make this recipe accessible, but the results taste anything but cheap.

By the time it emerges from the oven, you’ll have a pie with a crispy lattice crust that shatters slightly, a filling so tender it melts in your mouth, and a caramelized sugar crust that’s impossible to resist.

Serve warm with vanilla ice cream or whipped cream for the ultimate comfort dessert.

Leftovers keep well for days—store in an airtight container at room temperature or refrigerate for up to 5 days. For extra flair, brush the crust with egg wash before baking. This pie is perfect for holidays, potlucks, or a cozy weeknight treat.

Ingredients for aldi apple pie

Budget-friendly ingredients that create a restaurant-quality pie with crispy lattice crust and spiced filling.

Aldi’s pre-made crust saves time and delivers consistent results—just check for the lattice style in their freezer section. If making from scratch, use all-purpose flour and cold butter for that signature flakiness. The Granny Smith apples are key here; their tartness balances the sweetness perfectly. Buy them at Aldi when they're in season—they're cheaper than organic brands and taste just as fresh. For the filling, don't skip the lemon juice—it keeps the apples from browning while adding brightness. If you can't find Aldi's store-brand spices, McCormick or Badia work just as well.

No Granny Smiths? Fuji or Honeycrisp apples work in a pinch, but you'll need to add an extra tablespoon of lemon juice to compensate for their sweetness. Running low on brown sugar? White sugar plus 1 tsp molasses mimics that caramel depth. The lattice crust requires patience—cut the dough into strips and weave them carefully for that classic look. Short on time? Use a fork to crimp the edges instead of lattice. For extra flair, brush the lattice with a little egg wash before baking—it gives that golden, shimmery finish. The vanilla extract adds warmth, but if you're out, vanilla bean paste works even better.

This pie tastes best the day it's made, but leftovers keep well for 4-5 days in an airtight container. For longer storage, freeze the whole pie (uncut) for up to 3 months350°F oven for 5-10 minutes. I always make a double batch—one for dinner, one to freeze for lazy weeknights. The secret to reheating? Wrap slices in foil first to prevent burning. Trust me, it's worth the extra minute.

Step-by-step instructions for crispy lattice apple pie

Here's how to assemble a golden, flaky apple pie with perfect spice balance.

In a large mixing bowl, combine the 6 medium Granny Smith Apples (already peeled, cored, and sliced thin) with 1.25 cups Granulated Sugar, 0.5 cup Light Brown Sugar, 2 tbsp Aldi Ground Cinnamon, 0.5 tsp Ground Nutmeg, 2 tbsp All-Purpose Flour, 1 tbsp Lemon Juice, 0.5 tsp Vanilla Extract, and 0.5 tsp Salt. Toss gently but thoroughly until every apple slice is evenly coated in the spiced sugar mixture.

Let the filling sit for 15 minutes at room temperature while you prepare the crust. This resting time allows the flavors to meld and the juices to begin releasing, which prevents a watery filling later. You'll notice the apples soften slightly and the aroma becomes more intense—this is your cue that the filling is ready for assembly.

Unroll the 1 package Aldi Pre-Made Pie Crust (lattice style) onto a lightly floured surface. Gently press it into a 9-inch pie dish, making sure to trim any excess dough hanging over the edges. Use your fingers to create a small rim around the edge—this will help hold the lattice pattern in place later.

Transfer the prepared apple filling to the crust-lined pie dish, spreading it evenly in a single layer. The filling should reach about ½ inch from the top edge of the crust. Press down gently with a spatula to compact the filling slightly—this prevents it from spilling over during baking and ensures even cooking.

Cut the remaining pie crust into 1-inch wide strips (you should have about 8-10 strips). Starting about 1 inch from the edge of the pie, place one strip horizontally across the top of the filling. Alternate vertical and horizontal strips, weaving them in and out like a basketweave pattern. Leave the outer 1-inch border of the crust intact to create a decorative edge.

Brush the lattice strips with a little beaten 1 whole Large Eggs (just enough to lightly coat). This egg wash will give your lattice a beautiful golden finish. Press down gently on the lattice to ensure good contact with the filling below, then use a fork to crimp the outer edge of the crust to the bottom crust, sealing it completely.

Cut the 0.5 cup Unsalted Butter into small cubes and arrange them evenly over the lattice top. This butter will melt during baking and create steam, which keeps the apples tender while promoting that signature crispy crust. Preheat your oven to 375°F while you finish preparing the pie.

Place the pie on the middle rack of your oven and bake for 50-60 minutes, until the crust is deep golden brown and the filling is bubbling gently at the edges. The lattice should look crisp and slightly puffed. If the crust starts browning too quickly, loosely cover it with aluminum foil to prevent burning while allowing the filling to cook through.

Remove the pie from the oven and let it cool for at least 2 hours before slicing. This resting period allows the filling to set slightly and the juices to redistribute, resulting in clean slices that hold their shape. You'll notice the aroma becomes even more intoxicating as it cools—this is when the pie truly transforms into something special.

Serve warm with a scoop of vanilla ice cream or whipped cream. Each slice should have a perfect balance of crispy lattice crust, tender yet slightly firm apples, and a caramelized sugar topping that's just sweet enough. The nutmeg and cinnamon flavors should be warm and inviting, not overpowering.

Wine and beer pairings for this aldi apple pie

Classic Wine Pairings

Aldis apple pie pairs beautifully with a crisp, dry white wine that balances its sweetness. I reach for a Chardonnay from Napa Valley—its bright acidity and citrus notes cut through the caramelized sugar while complementing the warm cinnamon.

For something lighter, a Sauvignon Blanc with its herbal undertones adds a refreshing contrast. Avoid heavy, oaked whites—they’ll make the pie taste cloying. 🍷

Cider Complements

Hard apple cider is the perfect match for this pie, especially when made from Granny Smith apples like those used in the recipe. Look for a dry cider with 10-12% ABV—brands like Woodchuck Hard Cider or Angry Orchard work wonders.

The tartness mirrors the pie’s filling, while the slight effervescence cleanses your palate between bites. Serve chilled for the best experience.

Beer Pairings

For beer lovers, a Belgian witbier like Stella Artois or Hoegaarden is ideal—its coriander and citrus notes bridge the pie’s sweetness and spice. If you prefer something stronger, a honey ale (like New Belgium’s Fat Tire) adds caramel depth that echoes the brown sugar in the filling.

Avoid heavy stouts or IPAs, which would overpower the delicate flavors. 🍺

Coffee or Tea

After dinner, serve with a strong black coffee (like Folgers French Roast) to cut through the richness, or a spiced chai tea to enhance the cinnamon and nutmeg notes. The tannins in coffee balance the sugar, while the warm spices in chai create a cozy, cohesive finish.

For a lighter option, Earl Grey tea adds bergamot brightness that pairs surprisingly well.

Seasonal Variations

In fall, swap the wine for a dry Riesling—its stone fruit notes harmonize with the apples. For winter gatherings, a spiced rum (like Bacardi Limón) in a warm cocktail adds holiday cheer.

Summer? A sparkling rosé keeps the meal light and refreshing while still complementing the pie’s caramelized crust. 🍂

Frequently asked questions