In a large bowl, toss together apples, spice mix, and brandy. Let sit and set aside.
In a small saucepan, melt butter until it bubbles to a golden color, about 7-8 minutes. DO NOT BURN! Pour over the brandied apples and toss.
Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.
On a well floured surface roll out puff pastry. Using a pizza wheel, cut 8 even squares.
Brush the edges of each square with the egg wash. Add a heaping tablespoon of the brown butter brandied apples on one half of the pastry square. Fold the other half of tough over and pinch the edges with a fork. Brush each hand pie with the egg wash and sprinkle liberally with cinnamon sugar. With a sharp knife, poke two holes on the top of each pie and place in the oven.
Bake for 20-25 minutes, or until the fruit filing oozes and the crust is golden.
Let the hand pies cool slightly before transferring them to a wire rack.
In the meantime, whisk together icing sugar and cream. Drizzle over each of the hand pies and allow enough time for the icing to set before serving.
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