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Preheat your oven to 425°F.
Divide the pastry into two pieces, one slightly larger than the other. Roll the larger piece of pastry into a 12" to 13" circle, and place it in a 9" pie pan.
To make the filling: In a medium saucepan, cook the cranberries with the sugar, zest, 1 tablespoon of flour, and juice until the mixture is slightly thickened.
Sprinkle half the pecans into the crust in the pan.
In a medium bowl, mix the apples with the remaining 1 tablespoon flour, the cinnamon, and the boiled cider, if using. Transfer to the pan and dot with the butter.
Pour the cranberry mixture over the apples and sprinkle with the remaining pecans.
Roll the second piece of pastry into an 11" circle. Use the pastry to weave a lattice top crust. (Alternatively, leave the pastry whole and use it to make a classic-looking double-crust pie.)
Bake the pie for 40 to 45 minutes, covering with foil if the pastry is browning too quickly, or until the crust is golden and the berries are bubbly.
Remove the pie from the oven and allow it to cool before slicing.
Store, loosely covered, at room temperature for a day, or refrigerate for up to 5 days. Freeze for up to three months.