For the dough: in a bowl, mix all the dry ingredients. Rub in the cold butter until the mixture is crumbly. Add vanilla and gradually add the cream mixing with a fork. Then work with your hand or a spatula folding the dough until it comes together (it will be sticky). Dust the work surface with flour, place the sticky dough on top, dust with more flour, and stretch it with your hands to form a rectangle. Cut it into 4 strips and then place one on top of the other, forming a pile. Then stretch it again, about 1cm (¼ inch) thick, cut out the dough using a round cookie cutter, and chill them for 30-40 minutes.
For the filling: Preheat oven at 200°C/380°F. Mix fruit, sugar, lemon, cornstarch, cinnamon and vanilla. Pour into a 22-24cm (8-9 inch) pie dish, pressing the fruit together a little. Cover with the discs of dough neatly lined together and brush them with the melted and cooled butter, sprinkle with sugar and bake for 10 minutes, reduce the heat to 180°C/350°F and bake for 50-60 more minutes, or until golden and bubbly. Let it cool for 15 minutes or serve at room temperature with ice cream or whipped cream.
