Aldi Cherry Pie Recipe: Deep Purple Filling in Flaky Lattice Crust

This Aldi cherry pie recipe delivers the perfect balance of flaky lattice crust and rich, deep purple filling that tastes like summer in every bite.

The secret lies in a well-seasoned filling that thickens just enough to create that signature jelly-like texture, while the lattice pattern adds elegant visual appeal without sacrificing structure. I've perfected this recipe over years of testing—no soggy bottoms or undercooked centers here.

The filling combines sweet cherries (fresh or canned) with a simple cornstarch-thickened mixture that develops that signature pie texture when baked. For the crust, I recommend using Aldi's pre-made pie crust for convenience, though a homemade version elevates the dish to restaurant-quality status.

The lattice design not only looks impressive but also allows steam to escape, preventing the filling from overflowing.

What you'll end up with is a pie that's golden brown on top, with a crisp yet tender crust and a filling that's just thick enough to hold its shape when sliced.

The aroma alone will have everyone gathering around your kitchen, and the first bite delivers that perfect harmony of sweet, tart, and buttery flavors. This is the kind of pie that becomes a family tradition.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the full experience. The contrast between the warm pie and cold topping creates a texture and temperature balance that's impossible to resist. Let's get baking!

Ingredients for aldi cherry pie

Sweet cherries, flaky crust, and a lattice that steals the show—just these ingredients make summer taste perfect.

Aldi's frozen cherries are your secret weapon here—they're pitted and perfectly sweet. Grab the 16-ounce bag from the freezer section, and if you can't find them, Burt's Bees frozen cherries work too. The pie crust? Aldi's pre-made is a lifesaver, but if you're feeling ambitious, their homemade crust mix gives you that restaurant-quality flakiness. For the lattice, use the butter and cream combo—it creates crispy, golden edges that look like they came from a bakery. Pro tip: keep everything cold until you're ready to roll out that crust.

No frozen cherries? Canned Bosc cherries work in a pinch—just drain and rinse them. Running low on cornstarch? Arrowroot powder at the same amount does the job just as well. The lattice design is key for that professional look—cut strips from the extra dough, then weave them in a crisscross pattern. No food processor? Use a sharp knife and a ruler for clean strips. And if you're worried about soggy bottoms, sprinkle a thin layer of cornstarch on the filling before adding the top crust. Trust me on that one.

This pie tastes even better the next day, so bake it ahead if you can. Store it in an airtight container at room temperature for 2 days, or freeze the whole pie (without the ice cream) for up to 3 months. To reheat, warm slices at 350°F for 10 minutes. The lattice keeps its crispness surprisingly well, so don't skip serving it that way—it's the star of the show. And if you make extra filling, turn it into a cherry cobbler for a fun variation.

Step-by-step instructions for Aldi cherry pie

Transform simple pantry staples into a showstopping dessert with this foolproof cherry pie method.

In a large saucepan, combine the 2 cups Aldi Frozen Pitted Sweet Cherries, 1.5 cups Granulated Sugar, 0.25 cup Cornstarch, 2 tbsp Lemon Juice, 1 tsp Vanilla Extract, 1 tsp Ground Cinnamon, and 0.5 tsp Salt. Stir until the sugar and cornstarch dissolve completely—this prevents lumps in your filling.

Place the saucepan over medium-high heat and bring to a gentle boil, stirring constantly. The mixture will thicken dramatically within 5-7 minutes—watch closely as it transforms from a thin sauce to a glossy, jam-like consistency. You're aiming for a filling that coats the back of a spoon when cooled. If it thickens too quickly, reduce heat to medium and continue stirring. Once thickened, remove from heat immediately to preserve that vibrant purple color and bright cherry flavor.

Preheat your oven to 375°F. Unroll the 1 package Aldi Pre-Made Pie Crust onto a lightly floured surface and carefully transfer it to a 9-inch pie dish. Press gently to ensure it adheres to the bottom and sides—this prevents shrinking during baking. Trim any excess dough hanging over the edges with kitchen shears, leaving about ½-inch overhang for crimping later.

Cut the 0.25 cup Unsalted Butter into small cubes and arrange them in a decorative pattern over the pie crust. This creates beautiful golden lattice windows while adding rich flavor. The butter should be cold—if it's softened, chill it for 10 minutes before using. For the lattice, roll out the remaining pie crust and cut it into ½-inch wide strips. Weave them over the pie in a classic lattice pattern, alternating directions for structural integrity.

Pour the hot cherry filling into the prepared pie crust, filling it to about ½-inch from the top. Fold the lattice edges under to seal, then crimp the outer edges with a fork or your fingers to create a decorative border. Brush the lattice with 0.25 cup Heavy Whipping Cream using a pastry brush—this gives the crust that signature golden sheen.

Place the pie on a baking sheet (to catch any filling that might bubble over) and bake for 45-50 minutes. The filling should be bubbling gently in the center and the crust should be deep golden brown with no pale spots. If the edges brown too quickly, cover them with aluminum foil. The pie is done when the filling jiggles slightly in the center but isn't liquid. Let it cool completely on a wire rack for at least 2 hours—this allows the filling to set properly and prevents a soggy crust.

Slice the pie into 6 equal wedges using a sharp knife dipped in hot water and wiped dry between cuts. This ensures clean slices every time. Serve each slice with ¼ cup Vanilla Ice Cream on the side or on top for that classic pie à la mode experience. The contrast between the warm, spiced cherry filling and the cool, creamy ice cream makes every bite magical.

For best results, serve the pie at room temperature. The flavors develop even more as it sits, and the lattice crust becomes perfectly crisp. Store leftovers in the refrigerator for up to 3 days—though I doubt you'll have any left!

Creative variations of this dish

Classic Lattice Twist

For a showstopping presentation, create a double lattice by weaving two layers of strips in opposite directions. This adds structural integrity and creates a stunning geometric pattern. Use the same ½-inch strips from the remaining dough, but alternate the direction of the second layer.

Brush each layer with heavy whipping cream before baking for extra crispiness. 🌟

No-Bake Cherry Cheesecake

Turn your filling into a no-bake cheesecake by mixing the cooled cherry mixture with 16 oz cream cheese, ½ cup sour cream, and 2 tbsp vanilla extract.

Spread over a graham cracker crust and chill for 4 hours. Top with whipped cream and fresh cherries for a lighter dessert option.

Spiced Rum Cherry Pie

Add 1 tbsp spiced rum to the filling while it simmers for a sophisticated twist. Pair with 1 tsp cinnamon and ½ tsp nutmeg for a warm, aromatic depth.

Serve with vanilla ice cream and a sprinkle of crushed pecans for texture. The rum enhances the cherry flavor without overpowering it. ✨

Mini Cherry Hand Pies

Use the same filling to make mini hand pies—roll out the dough, cut into 3-inch circles, fill with cherry mixture, fold, and crimp edges. Brush with egg wash and bake at 375°F for 20-25 minutes. These portable treats are perfect for picnics or potlucks.

Grilled Cherry Pie

For a smoky-sweet variation, bake the pie as directed, then transfer it to a grill (or grill pan) over medium heat for 3-5 minutes per side. The grill adds caramelized char to the lattice while keeping the filling warm.