Desserts
This Aldi cherry pie recipe delivers juicy, tart cherries encased in a perfectly flaky crust—no fancy ingredients required. The secret is using canned tart cherries (like those from Aldi) for consistent sweetness and a homemade-style crust that rivals bakery versions.
I've perfected this recipe to ensure a lattice crust that stays crisp while the filling bubbles over with just the right balance of sweet and tangy.
What sets this recipe apart is the simplicity of the filling—just cherries, sugar, and a touch of cornstarch to thicken it properly. The crust gets its signature flakiness from cold butter cut into the flour before baking, creating layers that melt in your mouth.
Baking at the right temperature ensures a golden crust without burning, while the cherries stay juicy and tender.
By the time it comes out of the oven, you'll have a pie with a flaky, golden crust that flakes effortlessly and a filling so rich with cherry flavor that every bite feels like a slice of nostalgia.
The lattice design adds a rustic touch while keeping the pie sturdy enough to slice neatly. This is the kind of dessert that disappears fast, so make sure to have a crowd ready.
The best part? This recipe uses budget-friendly ingredients you can find at Aldi, making it perfect for both casual weeknight desserts and special occasions. Whether you're a beginner or a seasoned baker, this cherry pie delivers professional results with minimal effort. Let's get started!
Ingredients for aldi cherry pie
Juicy tart cherries meet flaky crust—just nine ingredients for a showstopper pie.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Tart Cherries 🍒 | 2 cups | Drained, Aldi brand preferred |
| Granulated Sugar 🍚 | 1 ¼ cups | White or light brown |
| Cornstarch 🌾 | 2 tbsp | For proper thickening |
| Unsalted Butter 🧈 | 1 cup | Cold, cut into pieces |
| All-Purpose Flour 🌾 | 2 ½ cups | Plus 1 tbsp for dusting |
| Large Eggs 🥚 | 1 whole | Cold for crust binding |
| Ice Water 💧 | 2-3 tbsp | For dough handling |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🌿 | ½ tsp | Pure vanilla preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The cherries are everything here. Aldi's canned tart cherries are your best bet—they're perfectly balanced between sweet and tart without any added weirdness. If you can't find them, any unsweetened canned cherries work, but drain them well. The sugar amount is key: too much and the filling gets cloying; too little and the cherries won't shine. Domino or Bob's Red Mill flour work best for the crust—avoid bread flour or whole wheat. The butter needs to be cold when you cut it into the flour; if it's soft, chill it for 20 minutes first. This is non-negotiable for that perfect flaky texture.
No cornstarch? Arrowroot powder at the same amount works just as well. Running short on vanilla? Almond extract at half the amount gives a similar depth. The lemon juice brightens everything—don't skip it. For the crust, if you're nervous about handling cold butter and flour, use a food processor for 10 seconds to mix it all together. The lattice design might look intimidating, but it's just cutting strips from the rolled-out dough and weaving them. Watch one YouTube tutorial and you'll be a pro. The dough can be prepped a day ahead and stored in the fridge—just let it sit at room temp for 15 minutes before rolling.
Assemble the pie up to 4 hours before baking—this lets the filling set slightly and makes slicing easier. The crust keeps best at room temperature for 2 days if stored in an airtight container. For longer storage, freeze the fully baked pie (without the lattice) for up to 3 months. Reheat slices in a 350°F oven for 5-10 minutes to restore crispness. The filling reheats beautifully, but the crust needs that oven time to get crisp again. If you make the lattice ahead, cover it loosely with plastic wrap—don't seal it completely or the dough will sweat.
Why You'll Love This Recipe
- Pantry Magic: I’ll be real—this pie is my go-to when I forget to buy fresh fruit. That can of tart cherries? It’s basically pre-seasoned perfection, just waiting for a little sugar and butter to turn it into something ridiculously good.
- Two-Ingredient Filling: Honestly, the filling comes together in five minutes—just dump the cherries, sprinkle sugar and cornstarch, and let them simmer until thick. No peeling, pitting, or messy juices. That’s the beauty of canned cherries: they do half the work for you.
- Weeknight Crowd-Pleaser: Between us, this pie is the star of my casual dinners. Serve it warm with vanilla ice cream for a fancy feel, or slice it cold for picnic sandwiches. My husband even sneaks seconds when he thinks I’m not looking.
- Budget-Friendly Luxury: A can of cherries and a stick of butter? That’s less than $5 for a dessert that tastes like a bakery showstopper. And leftovers? They reheat beautifully—perfect for lazy afternoons or stashing in the freezer for when company drops by.
Step-by-step instructions for Aldi cherry pie
Here's how to create a perfect balance of juicy tart cherries and a flaky crust every time.
Prepare the Cherry Filling
In a medium saucepan, combine the 2 cups canned tart cherries, 1.25 cups granulated sugar, 2 tbsp cornstarch, 0.5 tsp salt, 0.5 tsp vanilla extract, and 1 tbsp lemon juice. This combination creates the ideal balance of sweetness, tartness, and thickening for a luscious filling.
Cook over medium heat for 8-10 minutes, stirring constantly, until the mixture thickens to a consistency similar to applesauce. You'll know it's ready when the filling coats the back of a spoon smoothly. Remove from heat and let it cool completely before filling the pie crust—this prevents a soggy bottom.
Make the Pie Crust
Cut the 1 cup unsalted butter into small cubes and chill for 15 minutes to firm up. In a large bowl, combine the 2.5 cups all-purpose flour and 0.5 tsp salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Add the 1 whole large egg and 2-3 tbsp ice water, mixing just until the dough comes together. The dough should be cold and slightly tacky but not sticky. Divide it into two equal portions, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour. Chilling prevents the crust from shrinking during baking and ensures maximum flakiness.
Roll and Assemble the Crust
Preheat your oven to 375°F. On a lightly floured surface, roll out one disk of dough into a 12-inch circle for the bottom crust. Transfer it to a 9-inch pie dish, pressing gently to fit. Trim any excess dough hanging over the edge. Roll out the second disk for the top crust, leaving enough for a decorative edge.
Pour the cooled cherry filling into the bottom crust, spreading it evenly. Brush the edges of the bottom crust with a bit of water or egg wash. Place the top crust over the filling, crimping the edges together with your fingers or a fork to seal. Cut 4-5 slits in the center of the top crust to allow steam to escape—this prevents a burst pie.
Bake to Golden Perfection
Place the assembled pie on a baking sheet lined with parchment paper to catch any drips. Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling through the slits. The filling should be thickened and set but still slightly jiggly in the center.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting period allows the filling to fully set and the juices to redistribute, ensuring each slice delivers that perfect balance of juicy cherries and flaky crust.
Pro Tips For Making Aldi Cherry Pie
- Drain & Rinse Cherries: That syrupy canned cherry juice is sweet but dull—drain the fruit first, then rinse it under cold water to cut the cloying sugar. Pat dry with a paper towel so your filling thickens properly instead of turning into a glaze.
- Thicken Before Baking: Mix your cornstarch-sugar slurry with the cherries on the stove for 2–3 minutes until it’s glossy and coats the back of a spoon. Cold fillings won’t thicken enough in the oven—you’ll end up with a watery pie.
- Skip the Overworked Crust: Handle the dough as little as possible—it’s already cold and brittle. If you need to patch cracks, press in a tiny bit of chilled butter with your fingers. Overworking makes it tough, and no one wants a pie crust that fights back.
- Pre-Bake the Crust Edge: Use a fork to prick the bottom of the crust, then bake it alone for 8–10 minutes at 375°F until the edges start to set. This keeps the filling from sogging the crust when you add the hot fruit mixture later. (Yes, even if you’re impatient like me.)
Health benefits of this recipe
Antioxidant-Rich Cherries
Tart cherries are packed with anthocyanins, powerful antioxidants that give them their deep red color and fight inflammation in your body. A single slice of this pie delivers about 20% of your daily vitamin C, which supports immune function and skin health.
The 1.25 cups of sugar in the filling balances the tartness while providing quick energy—perfect for a post-dinner treat. 💪
Fiber for Digestion
The 2 tbsp cornstarch in the filling thickens beautifully but also adds a small amount of fiber that aids digestion. While not a high-fiber dessert, this pie includes 2 grams of fiber per serving from the cherries and crust, helping keep things moving smoothly.
The flaky crust itself contributes 1 gram of fiber per slice, making this a slightly more nutritious dessert than many others.
Heart-Healthy Fats
The 1 cup unsalted butter in the crust provides saturated fats, but in moderation, these fats support brain function and hormone production. For a lighter option, you can substitute ½ cup butter with ½ cup Greek yogurt or applesauce without sacrificing flakiness.
The 1 whole egg in the dough adds protein and vitamin D, contributing to overall heart health when enjoyed occasionally.
Balanced Sweetness
This pie strikes the perfect balance between sweet and tart, avoiding the blood sugar spikes of overly sugary desserts. The 1 tbsp lemon juice brightens the cherries naturally, reducing the need for extra sugar.
For a lower-sugar version, reduce the sugar by ¼ cup and add ½ tsp cinnamon to enhance the cherry flavor without added sweetness. 🍋
Comfort Food Nutrition
While no dessert is a health food, this cherry pie offers a more balanced option than many store-bought versions. It includes no artificial additives (thanks to Aldi’s simple ingredients) and provides a satisfying portion of fruit in each slice.
The vanilla extract adds depth without calories, while the crust delivers that comforting, flaky texture we all love. Enjoy it as an occasional treat—it’s the thoughtful touches that make it special.
Nutrition facts
Frequently asked questions
Can I use fresh cherries instead of canned tart cherries?
Yes, but you'll need to adjust the recipe. Use 4 cups pitted fresh cherries (about 1.5 lbs) and reduce the sugar to 1 cup since fresh cherries are sweeter. Simmer them for 10 minutes to soften before mixing with cornstarch. The texture will be slightly chunkier, but still delicious!
How do I make the lattice crust look professional?
Roll out the second crust to 12x12 inches, then cut 1-inch strips lengthwise. Weave them over the pie in a basket pattern, alternating directions every other row. Press the edges firmly to seal. Watch a 3-minute YouTube tutorial for visual guidance—it's easier than it looks!
Why did my crust turn soggy?
This usually happens when the filling isn't fully cooled before adding the top crust, or if the crust wasn't pre-baked. Always chill the filling completely and consider blind-baking the bottom crust for 10 minutes at 375°F before adding filling. A pie weight helps prevent sogginess too.
Can I make this pie ahead of time?
Assemble the pie (without the lattice) up to 24 hours ahead and refrigerate. Bake it just before serving. For the lattice: roll it out, cover with plastic, and refrigerate for up to 4 hours before adding to the pie. The filling will firm up nicely during chilling.
What's the best way to reheat leftover pie?
Slice the pie and reheat individual portions in a 350°F oven for 5-7 minutes on a baking sheet. For microwave reheating, cover with a damp paper towel and heat for 20-30 seconds. The oven method keeps the crust crispy while warming the filling through.