easiest way: leave it alone until it is as clear as you like it, then bottle it.
more difficult: 'rack'; siphon (ideally) into clean carboys, or into a clean pot and then into your freshly cleaned out carboy. this can be done safely, carefully, but the more you faff around with it the higher your chance for problems (infection, oxidation).
without checking the gravity with your hydrometer you can't really say if it's still fermenting. with a slow fermentation there will still be activity in the secondary
yes you need airlocks!
only pasteurize if you intend to bottle something sweet that can keep fermenting in the bottle, to prevent the bottles over-pressurizing and exploding. if the cider has fermented dry it is unnecessary, unless you then sweeten it at bottling