3 easy recipes to upgrade store-bought Thanksgiving staples: Cranberries, yams, pie dough

If you’re looking to take a little stress out of Thanksgiving dinner this year, cookbook author Anna Gass has a few food hacks to help get the feast on the table with ease.
Gass joined “Good Morning America” on Friday with just over a week until Thanksgiving to share some easy ways to jazz up some classic store-bought items.
Using canned cranberries, canned yams and a pre-made pie dough, Gass transformed all three of the ready-to-go ingredients into delicious, upgraded dishes.
Check out her full recipes below.
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Ingredients1 can whole berry cranberry sauce1 tablespoon orange flavored liqueur1 orange, juice and zest1 cinnamon stick2 star aniseA few springs of thyme
DirectionsIn a bowl, combine the cranberry sauce, liqueur, orange zest and juice. Mix to combine.Place in a serving bowl and add the cinnamon stick, star anise and the thyme. Can be made a day ahead.
IngredientsTwo 15-ounce cans canned yams1/2 cup heavy cream1/4 cup maple syrup1 teaspoon kosher salt2 eggs, beaten
Topping:1/2 cup all-purpose flour1/2 cup brown sugar1/2 stick unsalted butter, softened1 cup chopped pecans 1 teaspoon kosher salt
DirectionsPreheat the oven to 350 F. Butter a large baking dish.Mix the yams, cream, maple syrup, salt and beaten eggs together and spread onto the baking dish.Mix all the topping ingredients together and sprinkle evenly over the yam mixture. Bake for 25 to 30 minutes until set and golden on top.
Ingredients2 store-bought rolls pie dough2 teaspoons sugar2 tablespoons unsalted butter, soft and cut into small pieces
Filling:3 1/2 pounds mixed apples, peeled, cored and sliced1/2 cup dark brown sugar, packed2 teaspoons ground cinnamon1 teaspoon kosher salt1 teaspoon nutmeg1 small lemon, zested and juiced1/4 cup shortbread butter cookies (I like Walters), ground
Directions
Preheat oven to 425 F.
In a large bowl, mix all the filling ingredients together until fully combined.
Roll one of the pie doughs into a pie plate and add the apple mixture evenly over it.
Roll the remaining pie dough over the apples and crimp the bottom dough with the top dough.
Cut four slits into the top of the pie, making sure not to go to close to the edge.
Evenly press the pieces of butter into the dough and sprinkle with sugar.
Place the pie into the brown paper bag, fold it closed and seal with a metal clip. You can also staple the bag shut. Do not use tape.
Place the bag onto the baking sheet and bake for 55 to 65 minutes.
Remove from the oven and carefully cut the bag open. Careful not to get hit with the steam.
Enjoy your beautiful baked apple pie.