I'd say you'd be better off making an @$$load of apple pie, friend. Without the crusher or the juicer, you aren't going to be getting a lot of juice out of the apples- which, as you know, is integral to the cider process.
I'd say the best way to experiment with making hard cider, if you still want to, is to get a gallon of pre-juiced apple cider from an orchard that does juice their apples, or from an organic food store. You want something that doesn't have any preservatives in it- Pasteurization is fine, so long as no chemicals have been added.
Otherwise you've got to haul around huge piles of heavy apples, mash those up, squeeze the juice out, go to all the trouble of making your own cider, and frankly, that's just too much work for something so tasty, wouldn't you agree?