I recently made a three gallon cider using a pastuerized apple cider I purchased at a local grocery store for $4.95 per gallon. http://www.louisburgcidermill.com/beverages.html
The recipe was really basic. Three gallons of juice, Cote De Blanc yeast, 1.5 tsp Pectic Enzyme Powder. After a week of fermentation I added a large can of frozen apple juice concentrate (thawed). It fermented pretty well for another two weeks. I racked to a secondary and it was really clear. OG was 1.040 before the concentrate addition. After 4 weeks it was .99. I racked into a three gallon keg and sorbated. I then back sweetened with a cup of brown sugar in a simple syrup. I chilled and forced carbonated and have been drinking it since New Years. It is crystal clear and tart. I really like it and have started another batch with an organic apple juice.
It is difficult to find good apple juice down here in Texas and harder to find homebrewers that make ciders.