As sonet mentioned, ferment your cider normally, then stop it short (around 1.030 or so) with preservatives. Add flavor syrup for taste if you want (some commercial cideries do this). Filter it (<1 micron or whatever you can buy at a reasonable price) and carbonate it in a keg. If you want it to be in bottles, you can use a beer gun or a counter-pressure bottle filler. You can forego the syrup and filtering if you want, but it depends on how close of a clone you want to be.
Also it is important to get the apple variety correct. The Woodchuck Granny Smith is pretty straight foreward.