Tonawanda News

Features

May 5, 2013

Creativity fuels Kenmore Pie Lady

Tonawanda News — For Barbara Skaros, aka The Pie Lady of Kenmore, there only a few rules she insists on following: Always use vegetable shortening, glass pie plates are a must and never, never serve a pie with a soggy bottom. 

Other than that, the proprietor of the Kenmore Village Restaurant says all bets are off when it comes to making pies and other sweet treats.

“I try to give them something different each and every day,” Barbara said. “My mind is always going. If I see something I’ll always think ‘How can I make that work?’ “

Barbara and her husband, Manny Skaros, have owned and operated the restaurant on Military Road for about 14 years. While at first glance it may seem like an average Greek diner, good for an omelete or souvlaki, Barbara said they like to keep their specials and recipes unique to separate themselves from the rest of the pack. And of course, everything must be made from scratch.

“I want something homemade when I go out. Our philosophy here is if you wouldn’t set it front of your mother father, husband, wife, etc., don’t serve it here. Be proud of what you serve,” Barbara said.

Of topmost priority for her is fresh, homemade pies, cakes, cupcakes, canolis and cream puffs. But really, it’s all about the pies, said Kenmore Village Improvement Society President Melissa Foster.

Speaking about Skaros’ pie creations, Melissa admitted it was making her a bit hungry.

“She makes a homemade crust, which is crispy and flavorful, not greasy and soggy. She makes her own filling ... they’re not overly sweet but they’re not sour, they have just the right balance,” she said.

She could go on.

“They’re thick and tall and sumptuous,” Melissa added. “She really is a true artist with it.”

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