Many different types of apples can be put in this pie. Granny Smith is, no doubt, the most popular. I think the best choice is a combination of Granny Smith, Honeycrisp, Golden Delicious. I use two of each type of apple to get to the three pounds needed. The Granny Smith gives the tartness you want in an apple pie while the Honeycrisp and Golden Delicious add a lot of sweetness. Feel free to experiment.
For the crust, use Andrew's Pie Crust recipe.
Heat the oven to 375 degrees. Combine the apple slices, sugar, lemon juice, cinnamon and flour in a large bowl. Toss the ingredients. Lightly flour a pastry board or a clean work surface. With a rolling pin, roll half the dough on the floured surface into a circle about 1/8 of an inch thick, making sure the circle is larger than the pie pan by about one inch. Place dough in the 9 or 10 inch pie pan. Pour the filling into the pan. Cut the butter into small pieces and place on top of the filling. Roll out the remaining dough and place over the filling. Gently press the bottom and top crusts together along the flared edge of the pie pan. For a fluted rim, press your thumb and index finger against the outside of the rim, or crimp it with the tines of a fork or the blunt side of a knife. Cut steam vents in the top crust with the tip of a sharp knife or the tines of a fork. Bake the pie for 50 to 60 minutes or until golden brown.