It’s been quite some time since Harry Potter first introduced us to the magical world of wizards, but his story continues to capture hearts ever since he received that fateful letter to Hogwarts.
I wanted to create a fun, edible version of the iconic Harry Potter letter. So, I made a semi-homemade caramel pie shaped like an envelope and sealed it with a delicious, edible Hogwarts seal!
Ingredients:
- 2 boxes (14.1 oz) Pillsbury Premade Refrigerated Pie Crusts*
- 1 cup apple pie filling
- 2 tablespoons caramel sauce
- 1/4 teaspoon apple pie seasoning
- 1 egg
- 1 tablespoon water
- 1 cup red chocolate candy melts
Instructions:
To make the candy “wax seals”:
- Place the wax seal stamp in the freezer for 15 minutes.
- Melt the red candy melts according to the package directions.
- Lay a piece of parchment paper on a flat surface.
- Spoon a small circle of melted candy onto the parchment paper.
- Remove the chilled wax seal stamp and press it into the center of the melted candy. Leave it in place until the candy hardens.
- Once the candy has set, carefully remove the stamp.
- Repeat this process until you have the desired number of wax seals.
To make the apple pies:
- Preheat the oven to 350°F (175°C).
- Thaw the pie dough according to the package instructions and roll it out onto a flat surface.
- Cut out 2 rectangles approximately 3×5 inches.
- Re-roll the remaining dough and continue cutting out rectangles until you have used up the dough.
- Place half of the rectangles onto a parchment-lined baking sheet.
- In a bowl, combine the apple pie filling, caramel sauce, and apple pie seasoning. Stir well and mash the apples if they’re in large chunks.
- Spoon 1 tablespoon of the apple filling mixture onto the center of each of the rectangles.
- In a small bowl, whisk together the egg and water to create an egg wash.
- Brush the edges of the dough with the egg wash.
- Place the remaining rectangles on top of the filled dough to create pockets.
- Use a fork to press around the edges of the pies to seal them and crimp the sides.
- With the leftover dough scraps, create small strips to resemble a sealed envelope flap and place them on top of the pies.
- Place 4 or 5 pies on a prepared baking sheet and gently brush the tops with the egg wash.
- Cut two small vents in the center of each pie, where the wax seal will go.
- Bake for about 10 minutes or until the crust is golden and toasty.
- Repeat the process with the remaining pies.
NOTES:
- One box of pie dough will yield about 5 pies.
