You could try a basic cider recipe. It won't be ready as quickly as a hefeweizen but if you don't bump your OG up too much it could be ready to drink within a couple months.
I listened to and then shamelessly followed the Jamil Show episode on Standard Cider The Brewing Network.com - The Jamil Show: Standard Cider - The Jamil Show 11-06-06
. The one I made was from pasteurized, but no preservative, super market cider. I used pectic enzyme, Cote Des Blancs Yeast, and I used apple juice concentrate (again no preservatives) to bump up the OG to 1.055. It fermented out and cleared in under a month and it's been carbing for a week now. Should be ready to go by Xmas.
It came out dry at 1.000 but very apple-y and the Strongbow fans who tried it out of the fermenter asked for a second glass.
Double Edit: Don't forget to grab some yeast nutrient. It probably won't make or break your cider but it will move it along a little quicker and prevent the sulfery "Rhino Farts" you'll see mentioned.