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1
Preheat the oven to 375 degrees F.
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2
Put the apples on a flat surface.
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3
Cut the cheeks from the apple, to remove the core.
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4
Cut into fairly thin, but not too thin, slices.
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5
Put them in a bowl and add the lemon zest and juice and the orange zest and juice.
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6
Toss to coat the apples, then add the molasses, 1/2 teaspoon salt, the cinnamon, ginger, and the nutmeg.
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7
Toss to blend.
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8
In another bowl, combine the flour, brown sugar and remaining 3/4 teaspoon salt.
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9
Add the butter to the bowl and break it up with your fingers integrating the flour with the butter.
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10
Spread it out on a plate or small baking sheet and refrigerate until ready to use.
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11
Butter the bottom and sides of a shallow rectangular baking dish (approximately 13 inches long and 9 inches wide) with the remaining tablespoon of butter.
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12
Add the apples and top with the butter-flour mixture.
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13
Put the dish in the center of the oven and bake until the apples are tender when pierced with the tip of a knife.
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14
The topping should be golden brown as well, about 35 to 45 minutes.
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15
Remove from the oven and set aside to cool a few minutes before serving.
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16
To serve, garnish with additional lemon zest and ice cream, if desired.
