That's pretty much the standard for a hard cider. It's pretty simple. I wouldn't stick with a strict recipe though. You might want to try using a little more apple juice, say anywhere from 5.5-6.0. I ferment in a large bucket then transfer it over to a carboy for bulk aging. When taking hydrometer readings and taste samples it's nice to have an extra 1/2 gallon or so.
Sugar depends on your personal preference. I know people will use anything from pure cane sugar, brown sugar, regular white sugar, DME...etc. Just think about what flavor profile you want. Don't worry about buying the most expensive ingredients, because you can make an awesome cider with just regular old white sugar. One thing to note, is that the primary purpose of sugar is not flavor. It is to increase the gravity of the cider, so that it has a higher alcohol content when it ferments out. That's why you should rely on a hydrometer to tell you how much sugar to add, and not a measuring cup.
All things aside, yes if you threw all of that into a fermenting bucket you could make a cider.