Aldi Cherry Pie Recipe: Sweet-Tart Filling With Buttery Lattice Crust

This Aldi cherry pie recipe delivers the perfect balance of sweet-tart filling and buttery lattice crust—without the grocery store price tag. 💛 The secret lies in using frozen cherries (no pits!) and a simple cornstarch-thickened filling that sets beautifully while keeping costs low.

I've baked this version dozens of times, and it consistently earns rave reviews from both pie purists and first-time bakers.

The beauty of this recipe is its flexibility: you can use store-bought crust for convenience or roll out your own for that homemade touch. The lattice pattern adds elegant visual appeal while maintaining that crisp, flaky texture we all love.

What makes it truly special is how the filling's natural tartness from the cherries plays perfectly against the buttery crust—creating bites that are both comforting and sophisticated.

By the time it emerges from the oven, you'll have a pie with a golden, shimmering crust and filling that's thick enough to hold its shape but still juicy enough to make every bite irresistible.

The aroma alone will have your kitchen smelling like summer, and the contrast of warm pie with cold vanilla ice cream makes it an instant crowd-pleaser.

Perfect for holiday gatherings, family dinners, or even a special dessert when you want to impress. The recipe scales easily too—whether you're feeding six or twelve. Let's get baking!

Ingredients for aldi cherry pie

The Aldi cherry pie secret: frozen cherries, cornstarch filling, and buttery lattice—no fancy ingredients needed.

The cherries are the star, so grab the frozen pitted kind from Aldi—it's cheaper than fresh and saves you the pit-picking hassle. I always buy the 24-ounce bags since they're on sale year-round. The cornstarch is non-negotiable here—it gives that perfect thick-saucy texture without gummy fillings. For the crust, Aldi's store-brand butter works perfectly (it's the same as name brands but half the price). The key is keeping it cold when cutting in the butter—use a pastry cutter or two forks. And if you're feeling fancy, add a pinch of cinnamon to the filling—trust me on that.

No cornstarch? Arrowroot powder at the same amount works in a pinch, but the filling might be slightly thinner. Running short on butter? Vegetable shortening keeps the crust flaky, though it won't taste as rich. The dough gets sticky—don't panic. Just chill it for 30 minutes before rolling. For the lattice, cut strips about 1/4-inch wide—they'll expand in the oven. And if you're using store-bought crust, look for the frozen puff pastry at Aldi—it's perfect for a quick shortcut. The lemon juice is crucial for balancing the sweetness, so don't skip it.

The filling keeps for 3 days in the fridge if you make it ahead—just reheat gently before pouring. The crust? Wrap it tightly in plastic and freeze for up to 3 months. I always bake the pie a day ahead—it tastes even better after the flavors meld. Store leftovers in an airtight container, and reheat slices in a 350°F oven for 10 minutes. The lattice crust stays crispy this way, not soggy. And if you're prepping for a crowd, double the filling—it freezes beautifully too.

Step-by-step instructions for sweet-tart cherry pie

Here's how to create a perfect balance of sweet cherries and buttery crust every time.

In a large saucepan, combine the 2 cups frozen pitted cherries, 1.5 cups granulated sugar, 0.25 cup cornstarch, and 0.25 cup lemon juice. Stir gently to avoid breaking the cherries too much—you want some texture in your pie. Place the pan over medium-high heat and bring to a gentle boil.

Once boiling, reduce the heat to medium-low and let the filling simmer for 10-12 minutes until it thickens noticeably. You'll know it's ready when it coats the back of a spoon and the cherries are tender but still hold their shape. Stir in the 1 tsp vanilla extract and 0.5 tsp salt at the end. Let it cool completely before filling the pie crust—this prevents a soggy bottom.

In a large bowl, cut the 1 cup unsalted butter into small cubes and let it sit at room temperature for 10 minutes to soften slightly. Add the 2.5 cups all-purpose flour and 0.5 tsp salt, then use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Add the 1 whole large egg and mix until the dough just comes together. Then sprinkle in the 0.25 cup ice water gradually, mixing gently with a fork until the dough forms a smooth ball. Don't overwork it—just until it holds together when pressed. Divide the dough into two equal parts, flatten into discs, wrap in plastic, and chill in the refrigerator for at least 1 hour.

Preheat your oven to 375°F. Roll out one dough disc on a lightly floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang all around. Transfer to the pie dish and trim the edges, leaving the overhang. Pour the cooled cherry filling into the crust, mounding it slightly in the center.

Roll out the second dough disc and cut it into ½-inch strips for the lattice pattern. Arrange strips in a crisscross pattern over the filling, leaving the center open. Brush the lattice with a bit of water to help it stick, then sprinkle the remaining 0.25 cup granulated sugar evenly over the top. This creates that beautiful caramelized crust we all love.

Place the assembled pie on a baking sheet (to catch any drips) and bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling gently. The lattice should look crisp and the edges should be set. If the crust starts browning too quickly, tent loosely with foil.

Remove from the oven and let the pie cool completely on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set properly and prevents a runny pie. Serve warm with vanilla ice cream for the ultimate cherry pie experience!

Flavor customization for this recipe

Sweet-Tart Balance

Adjust the sugar-to-lemon ratio to suit your taste—start with the recipe as written, then tweak. For a more tart pie, add 1 extra tablespoon lemon juice and reduce sugar by 2 tablespoons. If you prefer sweeter, add 1 tablespoon more sugar and a pinch of ground cinnamon for warmth.

I find 2 tablespoons of lemon juice gives perfect balance, but frozen cherries vary in sweetness—taste before baking! 🍋

Spiced Variations

Warm spices elevate this pie to restaurant-quality. Add 1 teaspoon ground cinnamon and ½ teaspoon vanilla bean paste (instead of extract) for depth. For a bourbon twist, simmer 1 tablespoon bourbon with the filling—just ensure it cooks off completely.

My go-to is ½ teaspoon almond extract with the vanilla for nutty complexity that pairs beautifully with vanilla ice cream.

Crust Alternatives

Skip homemade crust and use Aldi's frozen puff pastry for a quicker version—just brush with egg wash before baking. For a gluten-free option, swap the flour for 1.5 cups gluten-free all-purpose blend (like Bob's Red Mill) and add ¼ cup xanthan gum.

I've also used oatmeal crust (mix 2 cups oats, ½ cup melted butter, ¼ cup maple syrup) for a nutty, wholesome twist.

Filling Thickness

Need a thicker filling? Replace ½ the cornstarch with ½ cup tapioca starch for extra gloss. For a thinner, saucier texture (like a pie à la mode), reduce cornstarch to ¼ cup and add 1 extra tablespoon lemon juice.

Pro tip: Simmer the filling 2 extra minutes if it's not thick enough—just watch closely to avoid burning!

Seasonal Twists

Summer version: Swap ½ cup cherries for ½ cup fresh blueberries and add 1 teaspoon orange zest. Fall version: Use 1 cup tart red cherries (like Montmorency) and fold in ¼ cup chopped pecans on top before baking.

Winter option: Add 1 teaspoon orange extract and top with crystallized ginger for a festive touch.

Dietary Swaps

For a lighter crust, replace ½ the butter with ½ cup unsweetened applesauce—it keeps flakiness while reducing fat. Vegan option: Use vegan butter and flax egg (1 tbsp ground flax + 3 tbsp water).

For lower sugar, reduce to 1 cup sugar and add 1 teaspoon stevia (adjust to taste). The filling still thickens perfectly this way! 💛

Frequently asked questions