Chill the Hogwarts retro wax seal stamp in the freezer for 15 minutes. Melt the red candy melts according to package instructions, then spoon the candy onto parchment paper and press the chilled stamp into it. Let the candy set and harden.

Preheat your oven to 350°F (175°C). Thaw and roll out the refrigerated pie crusts gently on a floured surface. Cut the dough into 3x5 inch rectangles.

In a large bowl, combine the apple pie filling, caramel sauce, and apple pie seasoning until well blended. Mash large apple chunks for a smoother filling.

Place a generous tablespoon of filling on half of your dough rectangles. Brush the edges with egg wash to seal. Press the remaining rectangles on top, crimping the edges with a fork.

Use dough scraps to create strips for envelope seals on top of the pies. Cut vents in the top for steam to escape.

Arrange the pies on a baking sheet lined with parchment paper. Brush with egg wash and bake for 10-15 minutes until golden brown.

Cool the pies on a wire rack for a few minutes. Melt remaining red candy coating to attach the wax seal to the center of each pie.