Unless you was wanting some redicusly clear cider, I wouldn't use it. It may help the flavor a little, but it takes a while to clear back out. I read on a yeast company website that if a little pectic hase doesn't bother you, then leave it alone and not use enzymes.
Note: I think this also relates to cider.
Pectin is composed of long chains of galactonuric acid whose side chains of methyl alcohol are the chief source of the trace amounts of methanol found in all wines. The more the pectin breaks down, the more methanol is released into the wine.