1 can lemon pie filling
1/2 c. butter, softened
1 c. dairy sour cream
1 c. sugar
1 tsp. vanilla
1/2 tsp. baking soda
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt, if desired
2 eggs

TOPPING:

1/2 c. flour
1/2 c. sugar
1/4 c. butter
1 tsp. cinnamon
1/2 c. chopped nuts

Combine butter, sour cream, sugar, eggs and baking soda, vanilla in bowl. Sift together the 2 cups flour, baking powder, and salt; stir into vanilla mixture. Spread half the dough in a greased and floured 9x13 inch baking pan; spread lemon pie filling over dough. Top with remaining dough.

With pastry blender, work topping ingredients until resembles crumbs. Sprinkle crumb topping over dough layer. Bake at 350 degrees for about 45 minutes or until topping is golden. Cool to room temperature. 18 to 24 servings.