Preheat oven to 400°F. Prepare Cheddar Pastry. Roll out pastry dough to 12-inch circle. Place in 10-inch tart pan with removable bottom or 10-inch quiche dish; trim pastry and flute edges, sealing to side of pan. Prick bottom and sides of pastry with fork. Beat egg white until frothy; brush lightly over bottom of pastry. Bake 15 minutes. Reduce oven temperature to 350°F.

Place apples in large bowl. Add cinnamon and nutmeg; toss lightly to coat. Combine apple juice concentrate and cornstarch; mix well. Add to apple mixture; mix lightly. Spoon into partially baked crust; dot with butter. Bake 35 to 40 minutes or until apples are tender and crust is golden brown. Cool on wire rack. Serve with Cheddar cheese, if desired.

Combine flour, cheese and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture forms coarse crumbs. Add water, 1 tablespoon at a time, mixing just until mixture forms dough; wrap in plastic wrap. Refrigerate 1 hour.