Preheat oven to 400 degrees. In medium bowl combine the brown sugar, flour, Cinnadust™, and melted butter. Mash with fork until evenly moist.
On lightly floured surface, unroll 1 pie crust. Sprinkle with flour and roll into a 12″ circle. Repeat with second pie crust. Using 3″ round cookie cutter, cut 15 circles from each crust.
In a small bowl, whisk 1 egg with 1 tablespoon water.
Line 2 large sheet trays with parchment paper. Divide one half of the pie crust rounds between the two sheet trays, spaced 1″ apart. Top each round with 1 leveled and gently packed tablespoon of filling. Brush edges with egg mixture. Top each with another crust circle, stretching to fit. Press edges together firmly, then crimp with a fork. Brush tops with remaining egg wash. Bake 12-15 min or until lightly golden. Let cool on sheet tray for 5 minutes, then transfer to a cooling rack.
Make the Icing: In a small bowl, whisk together powdered sugar, vanilla extract and milk until smooth. Drizzle over hand pies and top with an additional sprinkle of Cinnadust™.