Place the wax seal stamp in the freezer for 15 minutes to chill thoroughly.

Melt the red chocolate candy melts according to package directions. Drop small circles of melted chocolate onto parchment paper. Press the chilled wax seal stamp gently into each circle until hardened. Repeat as needed.

Preheat oven to 350°F (177°C). Roll out pie crusts onto a flat surface.

Cut dough into 3 x 5-inch rectangles. Re-roll scraps to maximize yield.

Mix apple pie filling, caramel sauce, and apple pie spice until smooth.

Place half the dough rectangles on a parchment-lined tray. Add 1 tablespoon filling to each.

Whisk egg and water together for egg wash. Brush edges of filled rectangles.

Top with another dough rectangle, sealing edges with a fork. Shape scraps into small strips for envelope flaps.

Cut 2 small slits in each pie. Brush tops lightly with egg wash.

Bake 4–5 pies at a time for 10 minutes or until golden brown. Repeat with remaining pies.

Cool completely. Attach chocolate wax seals using melted candy coating.