Well I think the fact it calls for a yeast slurry off another wine and not for dry yeast shaken in the juice botlle is a big difference. The slurry and the use of yeast energizer, yeast nutrient also probably show it can't be made like Apfelwein.
Why don't you try? The extra steps aren't a big deal to me but if I didn't have to do them it certainly would be better. Someday when I have enough in the pipeline I may try it.
But until someone who has made it the "traditional way" and made it like Apfelwein and says they both taste the same or damm close I will continue to make it as the recipe calls for
Like someone else said if it ain't broke don't fix it.