should be none. i've done some 'simple juice' wines and most of those recipes include pectic enzyme as an insurance policy.
use at the dosage per their label and it should have no detectable or negative impact on the finished cider aside from hopefully ensuring clarity.
i've made apple juice based stuff but never anything as pure as what you've got, but I did not use pectic enzyme and they all came out crystal clear without using any finings in secondary.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10