If you're looking for a quick and drinkable cider forget about pressing your own apples, I leave that for those who enjoy that part of the process... Head to Krogers and buy as much pasteurized apple juice as you would like to turn into cider, just make sure it is without any preservatives other than ascorbic acid (vitamin C). You can make some very delicious cider in a fermentation pail with some quality Hefeweizen yeast like Wyeast 3068. I chose to let mine ferment for a very long time, although I could have bottled it after 3 week, which would have been more like 2 weeks if I wasn't fermenting it below the recommended temperature. Also, I wouldn't recommend adding any extra sugar to the apple juice. Most commercially produced juices will produce a 5% ABV cider without any extras, which won't require nearly as much aging as a >7% ABV cider would before it's palatable.
The Hefeweizen yeast lends some greatly appreciated character to a cider, in the case of Wyeast 3068 banana and clove are the most pronounced. I got a lot of peanut butter from mine, but I think that this was due to the low low temperature, it went away eventually anyways.
Nottingham Ale yeast and Safale S-04 also come highly recommended. They leave some residual sugar in the beer like the Hefeweizen yeast so the cider will be drinkable sooner, although the final alcohol content would be slightly less.